1/2 tsp	cinnamon, ground
1 Tbsp	vanilla extract
2 Tbsps	cornstarch
1 cup	peach nectar
1/4 cup	pineapple juice or peach juice
2 16-oz cans	peaches, sliced, packed in juice, drained (or 1-3/4 lbs) fresh
1 Tbsp	margarine, tub
1 cup	pancake mix, dry
2/3 cup	all-purpose flour
1/2 cup	sugar
2/3 cup	evaporated skim milk
nonstick	cooking oil spray (for baking dish)
Topping:
1/2 tsp	nutmeg
1 Tbsp	brown sugar

 

1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or
   peach juice in a saucepan over medium heat. Stir constantly until mixture
   thickens and bubbles.
2. Add sliced peaches to mixture.
3. Reduce heat and simmer for 5 to 10 minutes.
4. In another saucepan melt margarine and set aside.
5. Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot
   peach mixture into the dish.
6. In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk.
7. Quickly spoon this mixture over peach mixture.
8. Combine nutmeg and brown sugar. Sprinkle mixture on top of batter.
9. Bake at 400° F for 15 to 20 minutes or until golden brown.
10. Cool and cut into 8 squares.

Makes 8 servings--Serving size: 1 square

Calories 271
Fat 4 g
Saturated fat less than 1 g
Cholesterol less than 1 mg
Sodium 263 mg