Directions:
- In a large saucepan, combine sugar, cornstarch, cinnamon and salt. Drain peaches, reserving syrup. Add syrup and rhubarb to saucepan; mix well. Bring to a boil; cook and stir 2 minutes. Add peaches and vanilla. Pour into an ungreased 2-1/2-qt. baking dish; set aside.
- Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in yogurt and vanilla just until combined.
- Drop by tablespoons onto hot fruit. Bake, uncovered, at 400° for 30 minutes. Serve warm. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.75 Kcal (1946 kJ) | ||
| Calories from fat | 60 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.67g | 10% | |
|---|---|---|---|
| Cholesterol | 19.23mg | 6% | |
| Sodium | 239.99mg | 10% | |
| Potassium | 240.55mg | 5% | |
| Total Carbs | 89.64g | 30% | |
| Sugars | 12.76g | 51% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 7.54g | 15% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 195.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 192.53 Kcal (806 kJ) | ||
| Calories from fat | 24.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 10% | |
|---|---|---|---|
| Cholesterol | 7.97mg | 6% | |
| Sodium | 99.42mg | 10% | |
| Potassium | 99.65mg | 5% | |
| Total Carbs | 37.13g | 30% | |
| Sugars | 5.29g | 51% | |
| Dietary Fiber | 0.53g | 5% | |
| Protein | 3.13g | 15% | |
| Vitamin C | 1.3mg | 5% | |
| Calcium | 81mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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