I bought another basket of peaches the other day. Now I have to figure out what to do with all of them. This is the first for this basket (which means there will probably be at least 1 more basket). This has such a nice taste to it......kind of light......and very easy to make. Now to figure out what to do with the rest of the peaches. I'm thinking Peach Upside Down Cake........
Makes 8 Servings
1 Serving = 3 PointsPlus™
1/4 cup Splenda granulated
1/4 cup fat-free egg substitute
1 tsp vanilla
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 – 4 peaches, pitted, peeled and sliced
2 TBSP Splenda granulated
1 tsp ground cinnamon
Preheat oven to 350º. Spray a 9” springform pan; set aside.
(Don't forget to spray the pan on the inside of the door to your dishwasher to save having to clean up the over-spray mess.)
In a medium bowl, mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream butter and Splenda granulated. Beat in egg substitute. Stir in vanilla.
Beat flour mixture into this mixture.
Spread dough with your hands in the bottom of the springform pan and @1” up the inside. Arrange peach slices in a circle pattern. Sprinkle with 2 TBSP Splenda granulated & 1 tsp ground cinnamon.
Bake 35 – 40 minutes or until golden brown.
MY SPIN: I actually just sprinkled the cinnamon on the peaches instead of measuring out 1 tsp......but I love cinnamon! You can serve this with or without a dollop of fat-free whipped topping.
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. ***