1/2 t ground cinnamon
1 T vanilla extract
2 T cornstarch
1 C peach nectar
2 16-oz cans peaches, packed in juice, drained, sliced
1/2 C peach juice (reserved
from canned peaches)
1 T tub margarine
1 C dry pancake mix
2/3 C all-purpose flour
1/2 C sugar
2/3 C evaporated skim milk
As needed nonstick cooking spray
1/2 t nutmeg
1 T brown sugar

1. Combine cinnamon, vanilla, cornstarch, peach nectar, and peach juice in saucepan over medium heat. Stir constantly until mixture thickens and bubbles.
2. Add peaches to mixture. Reduce heat and simmer for 5 to 10 minutes.
3. In another saucepan, melt margarine and set aside.
4. Lightly spray 8-inch-square glass dish with cooking spray. Pour hot peach mixture into dish.
5. In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this over peach mixture.
6. Combine nutmeg and brown sugar. Sprinkle on top of peach mixture.
7. Bake at 400°F for 15 to 20 minutes, or until golden brown.
8. Cool and cut into 8 pieces.

Yield: 8 servings
Serving size: 1 piece
Each serving provides 271 calories, 4 g total fat, less than 1 g saturated fat, less than 1 mg cholesterol, 263 mg sodium, 2 g total fiber, 4 g protein, 54 g carbohydrates, and 284 mg potassium.