Personal Blueberry-Peach Cobblers by SP_Stepf


4.8 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 163.1
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 104.5 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 2.9 g

View full nutritional breakdown of Personal Blueberry-Peach Cobblers by SP_Stepf calories by ingredient


Introduction

Replace the traditional biscuit topping with whole wheat fillo dough for a quick and light dessert. Replace the traditional biscuit topping with whole wheat fillo dough for a quick and light dessert.
Number of Servings: 2

Ingredients

    2 sheets fillo dough, broken into pieces
    1 peach, peeled and sliced
    1 cup blueberries
    1/2 t cinnamon
    2 t sugar
    canola oil spray

Directions

Preheat toaster oven or conventional oven to 350.
Spray small casserole dish (5x5) or two ramekins with nonstick spray. Place sliced peaches and berries in bottom, then top with 1 teaspoon of sugar. Top with half of fillo dough, spritz briefly with canola oil, then remaining dough. Spritz with spray again, then sprinkle remaining sugar and cinnamon over the top.
Bake 20 minutes, until fillo dough is crispy and slightly browned.
Serve with low-fat vanilla yogurt (calories not included).

Number of Servings: 2

Recipe submitted by SparkPeople user SP_STEPF.

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I just made & ate some using reduced fat crescent roll dough & Splenda. Just like your version, it comes out to be only 2 WW points! It was so sweet & juicy, I thoughtI was in desert heaven! I even drank the blueberry juice. This is one I'll make over & over. - 9/22/08

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  • Great. - 11/8/19

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  • Incredible!
    This was delicious! You can switch it up with other fruits that work nicely as well. I used Splenda since hubby is a diabetic. - 7/25/19

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  • So delicious! - 3/17/19

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  • Incredible!
    Oh my. This is so yummy you would never guess it's low in calories. And great to share. - 2/20/19

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