This recipe can be served for breakfast, snack or dessert, in good conscience - no added sugar, extra virgin olive oil and 100% whole grains. This recipe is easy and turns out to be so delicious that you can serve it to particular guests. No one will ever guess - unless you tell them when they demur for fear of calories - that it has no-added sugar - fabulous! In addition, if you have friends or family who don't eat sugar or white flour, they won't feel cheated by having to abstain from dessert. I served it with a dollop of double churned, no-added sugar, ½ the fat ice cream and a mint leaf. You can also, whip some cream, adding a little zero calorie sweetener) as a garnish.

Ingredients:

6 cups of thickly sliced peeled peaches, about 3.5 pounds of firm ripe peaches before
skinning and removing the pits.
1 ½ Tablespoon lemon juice
1 cup raspberries (or use an additional pound of peaches)
½ cup of zero calorie sweetener
3 tablespoons cornstarch
½ teaspoon ground cinnamon

2 cups of Dr. Grandma's Whole Wheat Muffins Your Way
1/4 cup extra virgin olive oil
2 eggs
¾ cup water

Directions:

1. Preheat the oven to 325º F.
2. Dip the peaches into a pot of boiling water for about 30 to 60 seconds, depending on the ripeness of the peaches. Transfer the peaches to a bowl of icy cold water. Slip the skins from the peaches. Cut the peaches in half, remove the pits, and cut the peaches into thick wedges. Place the wedges in a bowl and toss with the lemon juice. Add the raspberries, sweetener, cornstarch and cinnamon and mix together.
3. Put fruit mixture into a 13 X 9 X 2 inch-baking dish.
4. Mix the Dr. Grandma's Muffins Your Way mix, the water, eggs, and olive oil together, until just moist.
5. Pour over the peach mixture, as evenly as possible.
6. Put dish over a cookie sheet to catch the drips.
7. Bake for 40 to 45 minutes on the center rack, until the fruit is bubbly and the topping is browned, and a toothpick comes out clean from the topping.