Categories: Desserts, Fruits 
      Yield: 1 servings 
  
      8    To 10 ripe peaches or 5-1/4 
           Cups sliced canned Elberta 
           Peaches, drained 
  3 1/2 tb Brown sugar 
      2 tb Quick-cooking tapioca 
    1/2 ts Almond extract 
      1 tb Canola oil 
 
--------------------------LIGHT OAT-RAISIN BISCUIT-------------------------- 
 
-----------------------------------CRUST----------------------------------- 
      1 c  All-purpose flour 
    1/3 c  Quick rolled oats 
      2 ts Baking powder 
      3 tb Granulated sugar 
    1/4 c  Raisins 
    1/4 c  Canola oil 
    1/2 c  Low-fat milk 
 
----------------------------------TOPPING---------------------------------- 
           Chopped dates mixed with 
           Low-fat vanilla yogurt 
  
  Preheat oven to 425-degrees.  Grease 8-inch square baking pan or dish. 
   
  Before peeling, drop fresh peaches into very hot water about 1 minute. Peel 
  and halve peaches, remove pits and cut flesh into sixths. In a large mixing 
  bowl, carefully spoon together peaches, brown sugar, tapioca and almond 
  extract.  Pour peach filling into greased baking pan or dish; drizzle with 
  oil and set aside. 
   
  In another large mixing bowl, combine crust ingredients. Stir vigorously 
  with a wooden spoon about 30 seconds until a stiff dough format. Spoon 
  dough on top of peach filling to create a cobblestone effect. Bake 20-25 
  minutes or until crust is golden brown. Cool 30 minutes; then serve with 
  dates and yogurt mixture. 
   
  SOURCE: THIS WEEK MAGAZINE, July 7,'93 
   
  Shared by Cate Vanicek