PEACH PUDDING COFFEE CAKE
Source of Recipe
UNKNOWN
List of Ingredients
1 (16 oz.) can sliced peaches, packed in juice, drained and
1/4 c. liquid reserved
1/2 tsp. cinnamon
1 c. flour
1 c. granular Splenda
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. fat-free milk
1/4 c. reduced calorie margarine
1 tbsp. cornstarch
1/2 c. water
Recipe
Preheat oven to 350 deg. Spray an 8" square baking dish with butter flavor cooking spray. Arrange peaches in prepared baking dish. Sprinkle cinnamon evenly over top. In med. bowl, combine flour, 1/2 c. Splenda, baking powder,and baking soda. Stir in milk and margarine. Spread batter over top of peaches. In a small saucepan, combine reserved peach liquid and water. Stir in remaining 1/2 c. Splenda and cornstarch. Bring to a boil, stirring constantly. Pour boiling mixture over top of batter. DO NOT STIR!! Bake for 45 to 50 minutes. Place baking dish on a wire rack and let set for at least 5 minutes before serving. Divide into 6 servings.
Makes 6 servings
WW points: 3 per serving
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