Peach Shortcake

2 cups sliced fresh peaches
1-1/2 tablespoons plus 1 tsp sugar substitute
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
1 cup flour
2 teaspoons baking powder
1/2 teaspoon (dash) salt (optional)
2 tablespoons canola oil
1 egg substitute equivalent
1/4 cup skim milk

1. Preheat the oven to 400 degrees. Lightly spray an 8x8x2-inch baking pan with nonstick cooking spray. Arrange the peaches in the bottom of the dish.

2. Mix together 1 tsp sugar substitute, almond extract, and cinnamon; sprinkle over the peaches and set aside. In a medium mixing bowl, combine the flour, baking powder, salt, and 1-1/2 Tbsp sugar substitute; mix well.

3. Add the oil, egg, and milk to the dry ingredients; mix until smooth. Spread evenly over the peaches and bake for 25 to 30 minutes or until the top is golden brown. Remove from oven, invert onto a serving plate, and serve.

EXCHANGES
Starch 1
Fruit 1/2

NUTRITION FACTS
Calories 114(Calories from Fat 33)
Total Fat 4 grams
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 110 milligrams(w/o added salt 94 milligrams)
Total Carbohydrate 18 grams
Dietary Fiber 1 gram
Sugars 5 grams
Protein 3 grams