2/3 cup skim milk
1 egg OR 1/4 cup egg beaters
2 tablespoons canola OR vegetable oil
1/2 teaspoon almond extract
2 cups reduced-fat bisquick
1/3 cup sugar
1 cup chopped fresh OR frozen (thawed and drained) peaches
1/2 cup vanilla low-fat yogurt
1/4 cup packed brown sugar
1/4 cup sliced almonds

heat oven to 375°. spray round pan (8″x1 1/2″) with pam. mix milk, egg, oil and almond extract in large bowl until smooth. stir in bisquick and sugar until bisquick is moistened (batter will be lumpy). spread batter in pan.

mix peaches with yogurt; spoon onto batter. swirl lightly with knife. sprinkle with brown sugar and almonds.

bake 25-30 minutes or until toothpick inserted in cake near center come out clean. serve warm or cool. store covered in refrigerator.