Hi, I just bought two bushels of fresh peaches and I am looking for recipes. You know, peach pie, peach cobbler, peach yogart/ice crea, peach muffins etc.

I would love to try them.
Thanks
Janice

Crustless Peach Pie
Kari_P
Chick posted 01-05-2000 10:49 AM
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24 ounces peaches
1 2.1 oz package sugar-free cook and serve vanilla pudding
1 4 oz package sugar free strawberry flavored gelatin
2 cups water
fat free or light cool whip for garnish
1. Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
2. In a medium saucepan combine pudding mix, jello, and water. Stir well and bring to a full boil. Por mixture over strawberries and refrigerate for 4-6 hours. Top with whip cream and ENJOY!

1.5 pts per slice (serves 8)

BLUEBERRY/PEACH COBBLER
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cinnamon
3 cups coarsely chopped peeled peaches
2 cups blueberries
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled stick margarine or butter, cut into small pieces
6 tablespoons low-fat buttermilk
Mint sprigs (optional)
Preheat oven to 400°. Combine first 4 ingredients in a large bowl. Add peaches, blueberries, lemon juice, and vanilla, and toss gently. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake mixture at 400° for 15 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until flour mixture is moist. Turn dough out onto a lightly floured surface; knead lightly 3 times. Roll dough to about a 1/4 -inch thickness; cut into 16 biscuits using a 2-inch biscuit cutter. Remove dish from oven; arrange biscuits on top of hot fruit mixture. Bake an additional 20 minutes or until biscuits are golden. Garnish with mint sprigs, if desired.

8 servings WW POINTS: 4
Calories 212 (15% from fat); Fat 3.5g (sat 0.6g, mono 1.3g, poly 1.1g); Protein 2.8g; Carb 43.8g; Fiber 3.2g; Chol 0mg; Iron 1mg; Sodium 135mg; Calc 50mg

Blueberry/Peach Muffins

Makes 12 muffins

Ingredients:
2 cups 100% bran or all bran
1/2 cup oat bran
1/2 cup whole wheat flour
1/4 cup sugar
1 cup fat free buttermilk or 1 cup nonfat plain yogurt
2 egg whites
1/2 cup applesauce
2/3 cup blueberries (*SEE NOTE)
2/3 cup peaches, diced (canned, unsweetened, drained well may be used)
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
Pinch salt

Mix bran, oat bran, buttermilk (or yogurt), applesauce, egg whites, vanilla and sugar. Let stand 2 to 3 minutes. Mix flour, salt, baking powder, and baking soda. Stir into wet mixture. Add fruit and mix well. Line muffin tins with paper cups or spray tins with nonstick cooking spray. Bake 15 to 20 minutes at 400 degrees. Muffins are done when they spring back when touched. Do not over-bake as they may become dry.

* Note: May substitute 1 diced up banana for blueberries.

SERVING SIZE: 1 muffin
POINTS: 1.5

PER SERVING: 110 Calories, .6 Fat, 5.4 g Fiber

PEACH AND CINNAMON CHEESECAKE

18 Graham Crackers finely crushed (2 1/2 inch squares)
2 Tablespoon reduced Calorie Margarine, melted
2 Tablespoons plus 1/2 Cup Sugar
2 1/4 Cups Fat Free Ricotta Cheese
3 Egg Whites
2 Tablespoons Cornstarch
1 Teaspoon Cinnamon
1 Teaspoon Almond Extract
2 Cups Fresh or Frozen sliced peaches
1. Preheat oven to 300 degrees.
2. In a medium bowl combine the graham cracker crumbs, margarine and 2 Tablespoons sugar.
3. Pat the mixture into a 8 1/2 inch spring form pan. Bake until lightly
Brown about 10 minutes.
4. In a food processor, process ricotta cheese, egg whites, 1/2 sugar cornstarch, cinnamon, almond extract until smooth, about 30 seconds.
Put the mixture into a large bowl and set aside.
5. Reserve 8 peach slices to garnish. Cut remaining slices into 1/2 inch dice.
Fold into the ricotta mixture.
6. Pour into the Crust and spread evenly. Bake 1 hour and 10 minutes. Chill.

SERVINGS: 8
CALORIES FAT PROTEIN CARBS
282 11 g 12 g 36 g
FIBER CHOL IRON SODIUM CALC
1 g 101 mg 251 mg
WW POINTS: 6

PEACH BREAD
2 Firm ripe Peaches
2 1/4 Cups Flour
1/2 Cup Sugar
1/4 Cup Brown Sugar
1 Teaspoon Baking Soda
2 Egg Whites
2 Tablespoons Applesauce
1 Teaspoon almond Extract
1 Teaspoon lemon Juice
Preheat Oven to 350 degrees.
Lightly Spray Loaf pan with Non stick cooking spray.
Bring a medium sauce pan with water to a boil over high heat. Add the peaches and blanch for 30 to 45 seconds, or until skins burst. Remove the peaches and Cool under cold water to stop them cooking. Set aside. In a medium bowl combine the dry ingredients.
In a small bowl beat the eggs, applesauce almond extract, and lemon juice. Peel the peaches and pit, cut into large chunks. Place in a food processor and process until finely chopped. Make a well in the dry ingredients and add the egg mixture. Stir until well mixed.
Add the chopped peaches and stir until well combined.
Transfer the mixture to the Loaf pan.
Bake 50 to 55 minutes. Cool and slice.
SERVINGS 8
CALORIES FAT PROTEIN CARBS
219 .4 g 4.7 g 50 g
FIBER CHOL IRON SODIUM CALC
1.5 g 0 mg 1.8 17 mg 13
WW POINTS: 4



[This message has been edited by nora2000 (edited 09-17-2000).]

Anyone have a low point peach dessert that's really good? I'd appreciate some new recipes. Thank you in advance.

This sounds good and easy. Hope this helps!

2 1/4 cups reduced fat baking mix
7 Tbsp sugar
2/3 cup low fat milk
3 Tbsp melted butter
8 ripe peaches pitted and sliced
3/4 cup light nondairy whipped topping

Preheat oven to 425. Spray an 8 inch square cake pan with nonstich spray. Line the bottom of the cake pan with wax paper. SPray the wax paper with nonstick cooking spray. Combine the baking mix, 5 Tbsp sugar, milk, and butter in a medium mixing bowl until well blended. Scrape the dough into the pan. Bake until a toothpick comes out clean about 20-25 minutes. Cool the cake in the pan on a rack for 10 minutes and then remove from pan and cool completely on rack. Toos the peaches with remaining 2 Tbsp sugar in a bowl until sugar disolves. Split cooled cake in half horizontally. Place the bottom layer on a cake plate and top with half of peach mixture. Spoon the whip topping over teh peaches. Place the remaining cake layer on top. Spoon the remaining peaches into the center of cake. Serve immediately.

Makes 12 servings
4 points per serving

Found another one! This also sounds really good!

2 cups flour
1 Tbsp baking powder
1 Tbsp grated orange zest
1 tsp. chopped crystalized ginger
1/4 tsp salt
1 cup low fat buttermilk
3 peaches thinly sliced
1/4 cup sugar
3/4 cup fat free evaporated milk--chilled
1 1/2 Tbsp powdered sugar

Preheat oven to 425 and in a large bowl whisk the flour, baking powder, orange zest, ginger and salt. Stir in butter milk to form a soft dough. With floured hands , knead the dough into a ball in the bowl and work in excess flour. Transfer to a lightly floured surface and pat into a 7 X 8 rectangle about 1/2 inch thick. Using a biscuit cutter or glass cut out 8 (2 1/2 inch) rounds, pushing dough scrapes together if needed. Place the rounds on a nonstick baking sheet and bake until lightly golden, about 12 minutes. Cool completly on a wire rack. Meanwhile combine peaches and sugar in a bowl and let stand for about 15-20 minutes. To make whip topping, pour the evaporated milk into a chilled bowl and beat on high until frothy. While mixing, slowly add the powered sugar and continue to beat until soft peaks form, about 3-4 minutes. Split biscuits open and layer with peaches and a dollop of whip topping.

Makes 8 servings
4 points per serving

Grill peaches, server with a bit of greek yoghurt sweeteed with vanilla and honey.

yum.

I have made this one before.......
1 white cake mix
large tin of light syrup peaches (juice and fruit to be added)
1 can of diet 7up

Basically, spray a 13 x 8 pan with pam. Dump the cake mix in the pan, pour the peaches (and juice) on top of the cake mix. Spread a little. Pour the diet 7up all over the rest of the mixture. Bake at 350 for 35-40 minutes and voila. It should turn out to be sort of like a cobbler type cake with a syrupy consistency. YUMM....I think the points are 3 for 1/12 pc. Enjoy.

This is easy and good!

Peach Cobbler

1 cup self rising flower (I didn't have 'self rising, so added 1/2 tsp each
of baking soda, baking powder and salt to one cup of regular flour)
1 cup low fat milk
1 cup Splenda (I used 3/4, and that was enough)
1 can light peaches (15 ounce) plus the juice

Mix first 3 ingredients. Add canned peaches. Stir. Pour into Pam sprayed 8
X 8 inch square baking pan. Spray lightly with Pam on the top. Bake in a
375 degree oven for 30-35 minutes or until golden brown.

Makes 6 generous servings.
WW points: 2

Just tried this, it is awesome, took it family reunion, no one knew it was diet, and almost all of it is gone!!