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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. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Friday, June 6, 2014

Peach Cream Cheese Crumble

I have these cans of fruit......bought them when they were on sale......you know how that goes! I figured it was time to start using them before they expire.  We all know I have tons of canned pumpkin that never, ever gets to the expiration date, but I seem to bypass the rest. Well, today was the day to use up 2 cans of peaches. What a great flavor! My friend, Connie, came down off the mountain to visit which is really why I baked. I sent a 'hunk' of this home with her because it's so good I could just sit with a fork and eat the whole thing (oink oink)!!!!!

PEACH CREAM CHEESE CRUMBLE
Makes 12 Servings
1 Serving = 6 PointsPlus®


1 box sugar-free white or yellow cake mix
1/3 cup light butter, room temperature
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.


Bake 30 minutes.


Allow to cool on a rack to room temperature and then refrigerate for at least 30 minutes before serving.

Refrigerate leftovers.

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.

YUMMY

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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