Peaches and Cream Cheesecake
Source of Recipe
my own creation
Recipe Introduction
8 servings at 3 points each
List of Ingredients
3/4 cup all-purpose flour
1 tsp baking powder
1 serving Jell-O Sugar Free Cook & Serve Vanilla Pudding, Prepared with 2% Reduced-Fat Milk
3 Tbsp fat-free margarine
1 large egg(s)
1/2 cup 1% low-fat milk
16 oz canned peaches, packed in extra-light syrup
1/2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
8 oz light cream cheese
1 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener
1/2 tsp ground cinnamon Recipe
Preheat oven to 350. Combine flour, baking powder, salt, pudding mix, margarine, egg, and milk. Beat 2 mins. Pour into Pam sprayed 9 inch pie pan. Lay drained peaches ontop, saving the juice. Use 3 T. of the peach juice w/ 1/2 C. of Splenda, and cream cheese. Spoon this on top of peaches. Stay in the middle, and do not go out to edge of pan. Combine Splenda and cinnamon. Sprinkle over top.
Bake 30 mins, until golden brown. May serve warm. Store leftovers in frig.
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