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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Monday, August 12, 2013

Peach Custard Pie

Please don't be an 'ingredientaphobe' when it comes to this recipe! Some of them are used more than once and the majority are probably in your pantry/refrigerator already.  What a great way to use up some peaches. This is actually more of a cake than a pie, but since it's in a pie plate.....

PEACH CUSTARD PIE
Makes 6 Servings = 4 PointsPlus™
OR
Makes 8 Servings = 3 PointsPlus™


CAKE:
1 cup self-rising flour
1/4 cup Splenda granulated
6 TBSP light butter, melted
1/3 cup fat-free half-and-half
2 TBSP fat-free egg substitute

TOPPING:
2 cups fresh sliced & peeled peaches
1 1/2 tsp self-rising flour
1/4 cup Splenda granulated

CUSTARD:
1/4 cup fat-free egg substitute
1/2 cup low-fat sour cream
1/2 tsp almond extract
1/2 tsp vanilla extract


Preheat oven to 375ยบ. Spray a 9 or 10” pie plate; set aside.

Combine cake ingredients in a medium bowl until well combined. Pat this onto the pie plate (use flour on your fingers so the dough doesn't stick to your fingers).



In a small bowl, combine the topping ingredients and place on top of the crust.



Bake 25 – 30 minutes.


Meanwhile, mix the custard ingredients in a small bowl. Spoon over the peaches and return to the oven for an additional 15 minutes.






 
 
 
 
 
 
 
MY SPIN: The next time I make this, I will use more peaches.....just because! Also, I put some cinnamon on top of the custard (as an afterthought) after it baked @15 minutes.....
 
 
....the next time I'll either put the cinnamon IN the custard mix OR on top before the final baking. This can be served “as is” or with 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. ***

Later!
Loving Life!
Jan

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