6 med. peaches (1 1/2 lbs.)
3 tbsp. water
1 tbsp. lemon juice
1 tbsp. non-caloric sweetener
1 tbsp. tapioca
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter
3 tbsp. skim milk
1 egg, beaten
1 tsp. liquid non-caloric sweetener

Pare and half peaches. Place in a 1 quart greased casserole. Combine water, lemon juice, liquid non-caloric sweetener, tapioca and spices; blend well. Pour over fruit. Sift flour, baking powder and salt into a mixing bowl. Blend in butter until consistency of cornmeal.

Combine milk, egg and liquid non-caloric sweetener and add to flour mixture all at once. Blend only until all flour is mixed in. Spoon over top of fruit. Bake in a hot oven (450 degrees) 15 minutes. Reduce heat to moderate (350 degree) oven and bake 30 minutes longer.

"I use apples, pears, apple and blueberry, blueberry and rhubarb in place of peaches sometimes. Some are home-canned without sugar.) 6 servings: each contains P3-7, F-4.9, C-28, 167 calories. If made with sugar, 296 calories.