Directions:
Set aside a bowl filled with 3 cups sliced Red Haven peaches, 1 cup Dannon vanilla fat-free yogurt, 1 cup brown sugar, 1 teaspoon vanilla, ½ teaspoon cinnamon. The crust can be prepared by mixing 2 cups flour, ¼ cup wheat flour, ½ teaspoon salt, 2 teaspoons baking powder. Cut in 2/3 cup Crisco. Add ½ cup of milk all at once. Roll into 8 squares of dough. Put ½ cup of peach mixture onto each pastry square. Bring corners to center, pinching the edges to seal. Place in a 13" x 9" x 2" baking dish.

To make the sauce, mix in a bowl the following: ½ cup water, ¼ cup brown sugar, ¼ teaspoon cinnamon, 1 tablespoon butter, ¼ teaspoon red food coloring, and one peach seed. Put in small sauce pan and bring to a boil until the butter melts. Pour hot syrup over dumplings & sprinkle cinnamon on top. Bake for 30 minutes at 400 degrees. Enjoy!