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Cheddar Stack Cakes with Spiced Fruit Sauce

Prep Time: 25

Cook Time: 9

Serves: Serves: 6

Ingredients

• 1 pkg. (8 oz.) mixed dried fruits, cut coarsely with scissors
• 1/4 cup packed brown sugar
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. nutmeg
• 1-1/2 cups fresh or frozen, thawed, peeled peaches
• 1 egg
• 1 cup skim milk
• 1-1/2 cups reduced fat all-purpose baking mix
• 2 cups (8 oz.) Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided

Directions

• Combine 2 cups water, dried fruit, brown sugar, lemon juice and nutmeg in medium saucepan; heat to a boil. Reduce heat; cover and simmer 25 minutes or until thickened, stirring occasionally. Stir in peaches; keep warm.

• Meanwhile, beat egg in medium bowl. Stir in milk. Add baking mix, stirring just until dry ingredients are moistened. Stir in 1-3/4 cups cheese.

• Heat nonstick griddle or skillet over medium-high heat until a drop of water on griddle sizzles. Spray griddle with non-stick cooking spray. For each pancake, drop 1/4 cup batter onto hot griddle. Cook 2 minutes or until tops are bubbly and edges look cooked. Turn; continue to cook 1 minute or until bottom is golden brown. Transfer to warm plates; top with fruit sauce. Sprinkle with remaining cheese.