PEACH CREAM CHEESE CRUMBLE
Makes 12 Servings
1 Serving = 6 PointsPlus®
1 box sugar-free white or yellow cake mix
½ cup fat-free egg substitute
2 (15 oz.) cans of sliced peaches, drained*
1 (8 oz) pkg cream cheese**
1/3 cup Splenda granulated
1 tsp vanilla
Preheat oven to 350°. Spray a 13x9-inch pan.
In a large bowl, combine the cake mix, light butter and ¼ of the egg substitute. Mix until crumbly. Set aside 1 ½ cups of the crumbs for the topping. Press the remaining crumbs in the bottom of the sprayed pan. Bake 10 minutes.
Cut the peach slices into 1 inch pieces. Spoon onto the crust in the pan.
In a large bowl, beat together the cream cheese, Splenda ¼ cup egg substitute and vanilla until creamy. Spread carefully over the peaches with a spatula.
Sprinkle the reserved crumbs over the cream cheese mixture.
Allow to cool on a rack to room temperature and then refrigerate for at least 30 minutes before serving.
MY SPIN: *I used peaches in heavy syrup so I not only drained them, but rinsed them. Try to find peaches in their own juice or light syrup which will lower the P+ value. ** I used this awesome cream cheese from Kroger: Cream Cheese & Greek Yogurt. If you use a different cream cheese, double check on the P+ value for it.
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. ***