Peach Crustless Pie

Hey! Remember all those peaches I bought and had to use? Well I bought more......because they were so good. I found a recipe I really really wanted to try, but couldn't find the cute little quiche dishes. Again had that wish going through my head.....wish I was independently wealthy and could open a kitchen gadget store in town. So, back to square one. I decided to try this. The color is pretty and the flavor is as well.  It's the same recipe as the Strawberry Crustless Pie with the obvious substitution of peaches.

PEACH  CRUSTLESS  PIE

Makes 8 Servings

4 cups fresh peaches, peeled/pitted/cut up

1 (1.5 oz.) box of fat-free/sugar-free vanilla instant pudding mix

2 (.3 oz.) box of sugar-free peach Jell-O

2 cups of water

Place peaches in a 9-inch pie plate.

In a small saucepan, mix pudding and water; bring to almost boiling.  Remove from heat and mix in the Jell-O crystals.  Pour over the peaches.

Chill at least one hour.

This can be served 'as is' or with a dollop of fat-free whipped topping.

Enjoy!

Later!

Loving Life!

Jan





Peach Bundt Cake

Peaches! I love peaches! And it's a good thing because I still have peaches! Tonight I really needed some Kitchen Therapy and this is what I came up with. I got to use my new peach (potato) masher that Jodie D. gave me at Friday's meeting. I can't believe I didn't have one....and this is a nice one (see the pic below). Anyway.....on to the peachy goodness!

PEACH BUNDT CAKE

Makes 16 Servings

1 Serving = 4 PointsPlus™

1 cup Splenda granulated

1/2 cup light butter
3/4 cup fat-free egg substitute
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 cups mashed peaches
1 tsp vanilla
1/2 cup chopped walnuts

Preheat oven to 350º. Spray bundt pan and set aside.

In a large bowl, cream together butter and Splenda granulated.

  Add egg substitute; mix thoroughly.

Mix together the flour, baking powder, baking soda, salt and cinnamon.

 

Add peaches and dry ingredients alternately to the egg mixture, beating well after each addition.

  Add vanilla and nuts.





Spoon into pan.

Bake for 1 hour or until a wooden toothpick inserted into the center of the cake comes out clean.

Let stand inverted on a plate until cool. Tap sides of pan if necessary to release the cake.

MY SPIN: I already added 1/2 tsp cinnamon.....and would probably just make it a heaping tsp.....but I LOVE cinnamon!!! And don't forget to spray your bundt pan on your open dishwasher door!  

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

Food Find!!!

I shared this with my 2 meetings last week. At that point, I had only tried the Apples & Cinnamon one. I've now tried all of them.....and they are good! Just the right amount of crunch and a nice bit of fruit filling. Quaker hit a homerun with this.....in my opinion!

Found these in the cracker (NOT granola) aisle in Wally World.

All 3 of these come out to 2 PointsPlus™ per bar (based on the nutrition info on the box and my trusty WW calculator).

Go get 'em!!!

Peach Coffee Cake

Remember I said I bought a basket of peaches when I bought the gallon bag of blueberries? 

Well, they're so incredibly sweet & juicy. And there are alot of them. Some are frozen to use in the Yonanas......some are in the fridge to send to work with Abe......and some made their way into this nice little coffee cake.

PEACH COFFEE CAKE

Makes 10 Servings

1 Serving = 5 PointsPlus™

CAKE:

2 cups all-purpose flour
1/4 tsp salt
2 1/2 tsp baking powder
1/3 cup light butter, softened
1 cup Splenda granulated
1/4 cup fat-free egg substitute
1 cup fat-free milk
1/2 tsp vanilla
1 large peach, sliced thin

TOPPING:

2 TBSP all-purpose flour
2 TBSP light butter, softened
1/4 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350º. Spray a bundt or tube pan, especially the bottom because of the topping.

In a medium bowl, sift together flour, salt & baking powder.

In a large(ish) bowl, cream light butter & Splenda granulated; add egg substitute & beat well. Into this creamed mixture, add the flour mix and milk alternately; add vanilla; mix until well combined.

In a small bowl, combine all topping ingredients until crumbly-ish. Sprinkle/spread in the bottom of the pan.

 

NOTE: Make sure you have sprayed the bottom of the pan well because the topping will caramalize. 

Pour half of the cake batter on the topping. Press peach slices into the batter.

 Pour remaining batter over peaches.

Bake @35 minutes. Cook on a rack for 20 minutes and then invert onto a serving plate.

 

MY SPIN: I will put more peaches in this the next time I make it. Also, I sprinkled some cinnamon on the peaches before I put the rest of the batter in the pan.

And here's a little tip for you:  When you have to spray a pan, do it inside your dishwasher door.....no over-spray mess on your countertop!

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Blueberry Upside Down Cake

Yesterday I went to Tidwell's and bought a GALLON (yikes) bag of blueberries. That's the blueberries (obviously) on the left (more beets in the bag on the right). And then I was wondering what to do with all these blueberries besides munch on them. These are THE best blueberries I've ever tasted, so I don't want to waste them on a 'junky' recipe. So, here's the first of 4 or 5 I'll be making and sharing. 

BLUEBERRY UPSIDE DOWN CAKE

Makes 9 Servings = 5 PointsPlus™

OR

Makes 12 Servings = 4 PointsPlus™

1/4 cup light butter, melted

1/2 cup brown sugar (not packed)
2 cups fresh blueberries
2 tsp lemon juice
1/2 cup light butter, softened
3/4 cup Splenda granulated
1/4 cup fat-free egg substitute
1 tsp vanilla
1 1/3 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
3/4 cup fat-free milk

Preheat oven to 350º.

In a 9-inch square cake pan, combine the melted butter and brown sugar; spread evenly on the bottom of the pan. Spread the blueberries evenly over that. Sprinkle with lemon juice.

In a large bowl, cream butter. Gradually add the Splenda granulated. Beat in the egg substitute and vanilla.

In a medium bowl, mix together the flour, baking powder, salt and cinnamon. Add these dry ingredients alternately with the milk to the butter mixture. Spread evenly over the blueberries.

Bake 45 – 50 minutes or until a wooden toothpick comes out clean. Cool in the pan for 10 minutes and then carefully turn out onto a large flat plate.

MY SPIN: I put the cake pan on a burner on LOW to melt the butter and then mixed in the brown sugar. I also used a few blueberries more than 2 cups. And....you all know I love cinnamon, so I used a heaping tsp of cinnamon.

It was good!   

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Not Yo-Mama!

Catchy title, huh!

Well, I've not been asked to endorse any products, so I can honestly say this is how I truly feel.

If you haven't splurged and gotten one of these........

.......you NEED to!!

My freezer, as you know, is being taken over by bananas. I just hate wasting food, so any super-ripe nanners go in the freezer. Sometimes I peel them and stick them in freezer bags. Sometimes I just toss them in the freezer.....and those are the ones that become banana torpedoes. Anyway, a fellow WWer from Cali told me about this wonderful contraption.....thanx a bazillion Susan S!!!! Target had them on 'sale' for $49.99 AND you get a $10 Target Gift Card to boot. Well, I went there today and got mine and couldn't wait to try it.  The stuff comes out like a ribbon of soft-serve ice cream, but it's just bananas!!!



This was my first attempt and guess what! The stuff is good! I mean, it's bananas! I can't wait to go to the store and get some other fruit and throw some berries down the chute with the nanners.

Banana Cheesecake

Okay....so this might not be super WW friendly. Sometimes ya gotta do what ya gotta/wanna do!  This recipe looks/sounds complicated, but it's not.  It doesn't have the texture of, say, a NY Cheesecake, but it's delicious!!! I kind of panicked while making this and waiting until the next morning to have it for breakfast....was so afraid it wouldn't turn out good. But it did! Phew! I think this is another one of those desserts that will impress your friends and family.

BANANA CHEESECAKE

Makes A Big Cake!

12 Servings = 7 PointsPlus™

14 Servings = 6 PointsPlus™

16 Servings = 5 PointsPlus™

18 Servings = 4 PointsPlus™



CRUST:

 

14 sheets low-fat honey graham crackers, crushed (2 1/2 cups of crumbs)
6 TBSP light butter

CAKE:

 

4 overripe medium bananas

1/4 cup lemon juice
3 (8 oz) packages fat-free cream cheese, room temperature
1 1/2 cups fat-free egg substitute
3/4 PLUS 1 TBSP brown sugar, packed

You'll need a 9” springform pan and a roasting pan as well as plastic wrap and aluminum foil.

Preheat oven to 325º. Boil enough water to go halfway up the cake pan in the roasting pan. Wrap the outside of the springform pan (under and sides) with a double layer of plastic wrap; then cover that with a double layer of aluminum foil. This will act as a waterproof casing to protect the cake as it sits in its water bath in the oven. And NO, the plastic wrap will not melt!

Mix the crushed graham crackers with the butter until crumbly. Press into the bottom of the springform pan. Set in the refrigerator.

Mash the bananas well and add the lemon juice. Set aside.



Process/cream the cream cheese until smooth (you can use your food processor or mixer). Add egg substitute and brown sugar. Add bananas and process/mix until smooth.

Take the springform pan out of the refrigerator and place in the middle of a roasting pan; pour the filling into the springform pan. Put the roasting pan with the springform pan into the oven and pour the boiling water into the roasting pan halfway up the springform pan.

Bake 1 hour and 10 minutes, checking after 1 hour. The very center of the cake should still have a 'hint' of a wobble but seem set on the top. Remove from the oven; carefully take the springform pan out of the roasting pan and put on a cooling rack. Carefully remove the foil and plastic wrap and continue cooling on the rack. Do NOT unmold yet!!! 

Put in the refrigerator uncovered until completely cooled (preferably overnight).

Remove from refrigerator about 30 minutes before serving. Gently slide a thin knife around the edge of the cake to loosen from the inside of the pan; remove pan side but leave on the bottom piece.

 

(The cake on the left blends in with my countertop so I added the one on the right on a dish towel. Thought about playing 'Find The Cake'.......)

  This was breakfast today!

MY SPIN: I baked this for the 1 hour & 10 minutes, but I think the next time I make this I'm going to cook it about 5ish minutes more to try to get a little golden brown color along the top edge. I 'drained' the liquid off the bananas (the pic is pre-drained) because once they thaw they have a lot of 'extra' liquid. And I think the next time I'm going to sprinkle a little cinnamon on the top before baking.  I put the pan on a dish towel when I was taking off the foil and plastic in case any water got in there and then put the pan on the cooling rack.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Banana Bread

I feel like my freezer is being taken over by bananas......1 or 2 at a time! Why do we always seem to have 1 or 2 from the bunch that doesn't get eaten? When I lived in Georgia, that wasn't a problem......I'd just toss them off the deck into the neighbor's yard for their Pot Belly Pigs to eat. Since I hate to waste food, they now go into the freezer(s). And yesterday I realized I had ALOT of bananas in the freezer upstairs (scared to look in the ones downstairs). Banana Bread is a great way to use up those bananas. I know everyone probably has their own version, but this one was just too easy and tasty to not share.  Also, notice where I put the "Preheat oven to 350º".....can't see preheating your oven for that extra 15 minutes while the mashed bananas are 'resting'. This freezes well, so double up for those days you don't want to bake.....and to get rid of all your frozen, forgotten bananas!!

BANANA BREAD

Makes 9 or 12 Slices

9 Slices = 3 PointsPlus™

12 Slices = 2 PointsPlus™

4 ripe bananas

1 cup Splenda granulated
1/2 cup unsweetened applesauce
1/2 cup fat-free egg substitute
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 cups all-purpose flour

Spray a 9 x 5” loaf pan. Set aside.

In a large bowl, mash the bananas. Stir in the Splenda and let stand for 15 minutes.

Preheat oven to 350º.

Add applesauce & egg substitute to the mashed bananas; beat well. Add remaining ingredients & mix thoroughly.

Pour batter into the loaf pan and bake for 55 minutes or until a wooden toothpick inserted into the center comes out clean.

Remove from oven and cool in the pan for 10 minutes; then remove from the pan to completely cool on a wire rack.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Strawberry Mousse

Just when you (and I) thought I was done with the strawberry stuff.....here's another one!  Tidwell's is done selling strawberries, so this is (I think) the end of the strawberry recipes.  I had one quart left and needed to use them before they went funky on me.  This is such a refreshing dessert with alot of flavor.  I can't wait until peaches are in season so I can try this with peaches!

STRAWBERRY MOUSSE

Makes 6 Servings

1 Serving = 3 PointsPlus™

1 1/2 cups fresh strawberries, hulled

1 (8 oz.) package fat-free cream cheese, softened & cubed
1/2 cup sifted powdered sugar
1/2 of an 8 oz. container of fat-free whipped topping

Combine the first 3 ingredients in a blender until smooth.

Transfer to a large bowl. Fold in the fat-free whipped topping.

Spoon into 6 dessert dishes/cups.

Cover and chill at least 3 hours.

MY SPIN: If you don't want to use fat-free cream cheese and opt to use the Neufchatel, this would come out to 7 PointsPlus™ a serving.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan