It IS good with peaches…can’t wait to try it cherry pie filling… !!! I think next time I would use just one can of peaches instead of two.
15 ounces Biscuits, Pillsbury buttermilk
1/4 cup packed brown sugar
1/2 cup splenda
2 teaspoons cinnamon
30 ounces peaches
Cut biscuits into fourths. In medium bowl, combine brown sugar, Splenda, and cinnamon. Add cut biscuits and toss to coat. Spray bundt pan with cooking spray. Place half the biscuits in bottom of prepared pan. Top with diced peaches (drained). Top with remaining biscuits and sprinkle the remaining brown sugar mix over top. Bake at 375^ until no longer goopy in the middle. 🙂
Yield:8 servings. Per serving= 187 Calories; 2g Fat (8.2% calories from fat); 4g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 476mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.