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Cheddar Stack Cakes with Spiced Fruit Sauce

1 (8-ounces) package mixed dried fruits, cut up
1/4 cup packed brown sugar, firmly packed
1 tablespoon fresh lemon juice
1/4 teaspoon ground nutmeg
1 1/2 cups fresh or frozen peeled sliced peaches, thawed
1 large egg
1 cup fat-free milk
1 1/2 cups reduced-fat biscuit/baking mix
2 cups (8-ounces) Sargento Light Mild Cheddar Shredded Cheese, divided use

1. In a medium saucepan, combine 2 cups water, dried fruit, brown sugar, lemon juice and nutmeg; heat to boil. Reduce heat; cover and simmer for 25 minutes or until thickened, stirring occasionally. Stir in peaches; keep warm.
2. Beat egg in a bowl. Stir in milk. Add baking mix, stirring just until dry ingredients are moistened. Stir in 1 3/4 cups cheese.
3. Heat a nonstick griddle or skillet over medium-high heat until a drop of water on the griddle sizzles. Spray griddle with nonstick cooking spray. For each pancake, drop 1/4 cup batter onto hot griddle. Cook for 2 minutes or until tops are bubbly and edges look cooked. Turn; continue to cook for 1 minute or until bottom is golden brown. Transfer to warm plates; top with fruit sauce. Sprinkle with remaining cheese.

Makes 6 servings.

Recipe and photograph provided courtesy of the American Dairy Association.