Pear-Cranberry Cobbler (Low Fat/Low Sugar)

• 14 cup Splenda sugar substitute
• 1 tablespoon cornstarch
• 5 pears, ripe, peeled, cored and chopped (about 4 cups)
• 1 cup cranberries, fresh or frozen (thawed)
• 13 cup nonfat milk
• 12 cup liquid egg substitute (Egg Beaters)
• 1 teaspoon vanilla extract
• 6 slices white bread
• 3 tablespoons granulated sugar
• 14 teaspoon ground nutmeg

1. Preheat oven to 400-degrees.
2. Coat an 8-inch square baking dish with nonfat cooking spray.
3. In a large bowl, stir together Splenda and cornstarch.
4. Add pears and cranberries and stir until well combined.
5. Spoon into prepared baking dish.
6. Place in oven to bake 20 minutes, stirring midway, or until fruit is tender and the juices have started to thicken.
7. Remove from oven.
8. In a large shallow dish, stir together milk, egg beaters, and vanilla.
9. Cut each bread slice in half diagonally, and soak bread in egg mixture, carefully turning slices for even soaking.
10. Arrange bread slices in rows on top of the fruit.
11. Combine nutmeg and 3 tbls.
12. sugar; sprinkle evenly over bread.
13. Bake for 20 minutes more, or until the bread is golden and fruit is bubbling.
14. Serve warm.

splenda sugar substitute, cornstarch, cranberries, nonfat milk, liquid egg substitute, vanilla, white bread, granulated sugar, ground nutmeg

Taken from www.food.com/recipe/pear-cranberry-cobbler-low-fat-low-sugar-350769 (may not work)