Peach Shortcake

Course : Cakes
Serves: 8
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2 cups sliced fresh peaches
1 1/2 tablespoons sugar substitute -- plus
1 teaspoon sugar substitute
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
1 cup flour
2 teaspoons baking powder
1 dash salt -- optional
2 tablespoons canola oil
1 large egg substitute equivalent
1/4 cup skim milk

Preparation / Directions:

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. Mix together 1 teaspoon 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 1and1/2 tablespoons sugar substitute; mix well. 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. 8 servings/Serving size: 1/2 cup

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