Here is a great stomach warming, comfort food that is totally satisfying inspite of it low fatness!
I was going to save it until the raspberry and peach season, but then realized that frozen raspberries and peaches are available year round!

Peach-Raspberry Cobbler
Serves 8
Cobblers get their names from the cobbled or bumpy appearance of the biscuitlike topping that bakes on a bubbly fruit filling. Serve this one warm on its own or with a scoop of fat-free or lowfat vanilla frozen yogurt or ice milk.
Topping
1/3 cup all-purpose flour
1/4 cup whole-wheat flour
2 tablespoons light brown sugar
1 tablespoon wheat germ
1 teaspoon baking powder
2 tablespoons light stick margarine
Filling
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
3 cups fresh or frozen unsweetened sliced peaches or nectarines
3 cups fresh or frozen raspberries
3 tablespoons water
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Egg substitute equivalent to 1 egg, or 1 egg
2 tablespoons fat-free milk
Preheat the oven to 400°F.
In a medium bowl, stir together all the topping ingredients except the margarine. Using a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Make a well in the center. Set aside. For the filling, in a small bowl, stir together the sugar, 2 tablespoons allpurpose flour, and ginger.
In a large saucepan, bring the peaches, raspberries, and water to a boil over high heat (it’s not necessary to thaw frozen fruit). Reduce the heat and simmer, covered, for 5 minutes, or until soft, stirring often.
Stir in the flour-ginger mixture. Cook until thickened and bubbly, stirring constantly. Reduce the heat; keep the filling hot. In a small bowl, stir together the egg substitute and milk. Using a fork, stir into the topping mixture just until moistened. Pour the hot filling into an ungreased 1 1/2-quart baking pan. Immediately spoon the topping in small mounds onto the hot filling. Bake, uncovered, for 20 to 25 minutes, or until a wooden toothpick inserted into one of the biscuit mounds comes out clean. Serve warm.
Nutrition Analysis (per serving)
Calories 172
Total Fat 2.0 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 0 mg
Sodium 99 mg
Carbohydrates 38 g
Fiber 5 g
Protein 3 g
This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.