|
|
PEACH CHEESE CAKE (Low-Calorie Version) 1 (15 to 20 oz.) can low calorie sliced peaches, drained, but reserve the juice 3/4 c. flour 1 tsp. salt 1 egg 1/2 c. 2% milk or skim milk 1 pkg. diet dry vanilla pudding (not instant) 3 Tbsp. margarine, softened Filling: 1 (8 oz.) pkg. imitation cream cheese 2 tsp. Sweet N' Low 3 Tbsp. reserved peach juice Topping: 1 1/2 tsp. Sweet N' Low 1/2 tsp. cinnamon Preheat oven to 350 degrees. Combine ingredients, except peaches, in a large bowl and beat with electric mixer for 2 minutes at medium speed. Pour into a greased, 10-inch pie pan. Place the sliced peaches over the batter. Filling: Beat ingredients 2 minutes at medium speed. Spoon on top of peaches to within 1-inch of the edge of the pan. Topping: Combine Sweet N' Low and cinnamon and sprinkle over cream cheese filling. Bake for 30 to 35 minutes, until the crust is golden brown. Filling will appear soft. Cool thoroughly before serving or chill in refrigerator. Serves 6. Store in refrigerator. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |