Easy Peach Cobbler 2 – 15.5 oz. cans sliced peaches, undrained 1 T cornstarch 2 T cold water 1 T margarine 1 cup Mixquick ¼ cup Coffee Rich 1 T sugar 1 T margarine, melted, but cooled Heat oven to 400 degrees. Heat peaches in 3-qt. Saucepan over medium heat until warm. Stir together cornstarch and water; stir into fruit. Heat to boiling, stirring constantly, for 1 minute. Pour into ungreased 2-qt. casserole dish. Dot with 1 T margarine. Stir remaining ingredients until soft dough forms. Drop dough by spoonfuls onto hot fruit. Sprinkle extra sugar (or a little cinnamon-sugar) over the dough before baking, if desired. Bake uncovered for 20 minutes. Serve warm or cooled. Note: Make sure you drop the dough onto the hot fruit. If the fruit isn’t hot when you add the dough, the dough may still have uncooked spots after baking. Yield: 8 servings Phe per recipe: 92 mg Phe per serving: 12 mg Variation: For fresh berry cobbler, use 3 C fresh berries instead of the canned fruit. Add sugar to the fruit to taste and about ¾ cup water. Adjust phe accordingly. Nancy Sanders, Dexter, MO