1 tablespoon flour
1/3 cup measurable sugar substitute (or eight packets)
1/3 cup skim milk
1/3-cup apricot preserves with artificial sweetener OR apricot spread-able fruit 4 cups sliced pitted, peeled fresh peaches (about four medium) or frozen peaches, thawed
Roll pastry on floured surface into 12-inch circle; transfer to ungreased cookie sheet. Combine flour and sweetener, sprinkle over peaches and toss. Arrange peaches on pastry, leaving a 2-inch border around edge of pastry. Sprinkle peaches lightly with nutmeg. Fold edge of pastry in. Bake tart in preheated 425-degrees oven until crust is browned and fruit is tender, 25 to 30 minutes.
Recipe makes eight servings.
Nutrition information per serving:
Total Fat: 5g
Calories from fat: 40% Exchanges: 1/2 Fruit, 1 Bread, 1 Fat