Easy Peach Pies
(makes 10 servings)
1 cup drained canned peaches in light syrup, chopped
3 Tbsp granulated sugar substitute (such as Sugar
Twin® or
Splenda®), suitable for baking
3/4 tsp ground cinnamon, divided
1 Tbsp all-purpose flour
1 (10-ounce) can refrigerated buttermilk biscuits
Butter-flavored cooking spray
Combine peaches, 2 Tablespoons sugar substitute,
and 1/2 teaspoon cinnamon.
Sprinkle flour over work surface. Separate
biscuits; place on floured surface. Roll each biscuit to a 4-1/2-inch
circle.
Place 1 heaping Tablespoon
peach mixture over half of each circle. Brush edges of circles with
water and fold in half. Seal edges by pressing with a fork.
Place pies on a large ungreased baking sheet; coat
with cooking spray. Combine remaining 1 Tablespoon sugar substitute
and 1/4 teaspoon cinnamon; sprinkle over pies. Bake at 375°F
for 10 minutes. Serve immediately. Makes 10 Pies.
Per Pie: 116 Cal; 4 g Total Fat (1 g Sat Fat);
18
g Carb; 0 mg Cholesterol; 331 mg Sodium; 2 g Protein. Exchanges:
1 Starch; 1 Fat (1 Carb Choice).
.
 
  
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