Recipes from Les Toques Blanches Ottawa

Leamington Peach Cobbler (with Splenda)

Executive Chef Nelson Borges, The Westin Ottawa

Yields a 9 inch x 13 inch casserole

Pre-heat oven to 350 degrees

50 g olive oil margarine
6 peaches (peeled, pitted and sliced)
5 g Splenda granular
150 g all purpose flour
1 tsp baking powder
1 tsp cinnamon
25 g Splenda
¼ tsp salt
125 g 1% milk (1/2 cup)

Preparation:

• Melt the margarine and spread it evenly across the bottom of the casserole dish
• Mix the 5gr of sugar and peaches until coated and then arrange the evenly across the bottom of the casserole dish
• Mix the remaining ingredients in a bowl until you obtain a smooth batter consistency
• Spoon the batter overtop of the peaches
• Bake for 30 minutes or until golden brown