It's that time of the month again.
Yup, the Recipe Redux Monthly Healthy Dish Challenge.
This month it's all about that new rage of food in jars.
Yes, I got caught up also. I went out an purchased the new Mainstay half-pint jars just so I could make cute desserts. Perfect for a family of two. I can stack them in the fridge and The Nudge can just help himself.
A month or so ago, I made these but there was way too much sugar and butter in them (they were so good) and I felt guilty so I made another batch and made it as healthy as I could without sacrificing taste.
I totally succeeded. I even gave two to my neighbor and his kid loved it. Of course, he added a scoop of ice cream to hers. No, it was not a bribe, even when I showed him how I left enough space.
Dutch Peach Pies in a Jar
makes 6 half-pint jars
* 3 peaches, pitted & chopped
* 20 ginger snaps, processed
* 3/4 cup Splenda brown sugar blend
* 1 teaspoon self-rising flour, plus 1/2 cup
* 1 stick ICBINB Blend
* 2/3 cup stone-ground cornmeal (white or yellow)
* Pinch salt
Preheat the oven to 375 degrees F.
Combine the peaches, 1/4 cup Splenda and 1 teaspoon of flour in a mixing bowl.
Allow it to sit until the berries begin to soften and juices flow, about 3 to 5 minutes. Meanwhile, spray 6 jars with butter flavored spray and arrange them on a baking sheet.
Divide the processed gingersnaps evenly in each jar and press. Spoon the peaches over the gingersnaps.
Cut butter into cubes and freeze.
In a bowl, combine the remaining 1/2 cup Splenda, remaining 1/2 cup of flour,
the cornmeal and the salt.
Cut in the butter with a fork to make a pea-like texture and sprinkle it on top of the peaches.
Bake, until the peaches bubble and the topping is baked to a light golden color, approximately 25 to 30 minutes.