Tempting Tropical Cobbler

MARY WOOLEY-RUFUS

Fruit mix

425g canned unsweetened peaches, juice reserved
1/2 cup canned unsweetened or fresh mango slices
Pulp of 2-4 passionfruit
2/3 cup Splenda

Topping

1 cup plain flour
1 tsp baking powder
1/2 cup Trim Anytime Protein Vanilla Royale or Perfect Protein
three tablespoons of Trim Pure Soy Protein or Perfect Soy Protein blended into 1 cup of water
1 tbsp castor sugar ( optional)

Preheat the oven to 180C.

Place reserved liquid in a pan and stir in 1/2 of the sweetener, bringing to boil over a low heat.
Combine peach slices, mango slices and 1/2 the passionfruit pulp and place in a casserole dish. Set aside.

To prepare the topping mix together the flour, baking powder, 1/2 cup protein powder and remaining sweetener. Then stir in the tablespoons of protein and mix until all ingredients are well combined.

Spread the batter over fruit and pour the boiling sweetened liquid over the top of the cobbler. Pour remainder of passionfruit pulp over the top and finally sprinkle sugar over the top.

Bake for about 35-45 minutes, or until the middle springs back to the touch of a finger.

Serve with a rich mango and passionfruit sauce or fresh fruit.

Serves 4.