Trying to Do Fewer “Bad ” Carbs
So…after going to my doctor for a physical, and seeing that I am both an inch shorter than I’ve been my whole life (!!!!) and have gained 8 pounds over the past 7 weeks (sigh) I decided to do something about all this. I can’t make myself taller but I can do something about my weight. I don’t have a scale here but have a pair of pants that I can use as a gauge of whether my weight is going up or down. What’s the plan? To start, no peach cobbler. The idea breaks my heart but I need to have guests to bake a large pie, and we are still social distancing. What can I substitute for that? A tiny peach cobbler? This is what I did.
I used 1 jar of peaches canned in very light syrup (they have them once a year at Costco, so if you see them, buy them because they go very, very quickly and won’t be back until the following year), cornstarch, vanilla and almond extract, cinnamon, nutmeg, and Splenda Naturals Stevia. I have butter, too – it wouldn’t taste the same without butter. I also have a premade Pillsbury refrigerated crust.
I rolled out the crust into a pan I found in the cabinet (remember, this is temporary housing). This is a small aluminum skillet that does not have any kind of non-stick coating, so it should be safe. I sprayed the inside of the pan liberally with cooking spray then pressed the crust into the pan loosely. I drained the peaches into a bowl and added a lot of cinnamon – 2-3 teaspoons – half as much nutmeg, and 4 packets of stevia. I also added a teaspoon of vanilla paste and a teaspoon of almond extract.
I sprinkled about 2 heaping teaspoons of corn starch over it all and stirred it together so the peaches were coated. I put that into the crust, dotted it with about 2 teaspoons of diced butter, and folded the sides up and over the filling. I know the crust doesn’t cover the filling completely, but that’s ok. The point is, I should get the taste of peach cobbler without too much sugar or white flour, both no-nos on my current eating plan. I baked it at 350 degrees until the crust was brown and the filling was bubbling.
No pix – it was eaten before I could get back into the kitchen.