Pear-Cranberry Cobbler (Low Fat/Low Sugar)

Ingredients

• 1/4 cup Splenda sugar substitute
• 1 tablespoon cornstarch
• 5 pears, ripe, peeled, cored and chopped (about 4 cups)
• 1 cup cranberries, fresh or frozen (thawed)
• 1/3 cup nonfat milk
• 1/2 cup liquid egg substitute (Egg Beaters)
• 1 teaspoon vanilla extract
• 6 slices white bread
• 3 tablespoons granulated sugar
• 1/4 teaspoon ground nutmeg

Directions

1. 1

   Preheat oven to 400-degrees.

2. 2

   Coat an 8-inch square baking dish with nonfat cooking spray.

3. 3

   In a large bowl, stir together Splenda and cornstarch.

4. 4

   Add pears and cranberries and stir until well combined. Spoon into prepared baking dish.

5. 5

   Place in oven to bake 20 minutes, stirring midway, or until fruit is tender and the juices have started to thicken. Remove from oven.

6. 6

   In a large shallow dish, stir together milk, egg beaters, and vanilla.

7. 7

   Cut each bread slice in half diagonally, and soak bread in egg mixture, carefully turning slices for even soaking.

8. 8

   Arrange bread slices in rows on top of the fruit.

9. 9

   Combine nutmeg and 3 tbls. sugar; sprinkle evenly over bread.

10. 10

    Bake for 20 minutes more, or until the bread is golden and fruit is bubbling.

11. 11

    Serve warm.