Peach Melba Cobbler

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Recipe for Diabetic Friendly Peach Melba Cobbler. Any type of frozen, unsweetened fruit can be substituted for the peaches and raspberries in this light recipe.


  • 1/2 cup canned, sliced peaches in juice, drained
  • 1/2 cup frozen raspberries
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon water
  • 4 teaspoons sugar
  • 1/3 cup reduced-fat, all-purpose baking mix
  • 7 teaspoons nonfat milk


  1. Combine the peaches and raspberries in a small, ungreased, microwave- and oven-safe casserole dish. Microwave on high for 4 minutes, or until heated through. Mix together the cornstarch and water until smooth. Add this mixture to the fruit and stir well. Return the fruit mixture to the microwave and heat on high for 30 seconds, or until the juice is slightly thickened. Sprinkle 2 tsp sugar on top and set aside.
  2. Combine the baking mix, remaining sugar and milk. Stir to moisten, but do not overmix. Form a soft dough ball with your hands and turn the dough out on a board sprinkled lightly with flour or extra baking mix. Roll out the dough to the approximate size of the casserole dish to serve as a loose cover for the fruit mixture. Place the dough on top of the hot fruit. Heat the cobbler in a conventional oven for 10 minutes, or until the dough is lightly browned and puffed and the fruit is bubbly. Serve immediately.
  3. Per Serving (without syrup or preserves): 158 Cal; 1 g Total Fat (0 g Sat Fat); 34 g Carb; 1 mg Cholesterol; 3 g Protein; 3 g Fiber; 18 g sugars
  4. Diabetic Exchanges:
  5. 2-1/2 Carbohydrate