- 3/4 C. all-purpose flour
- 1 tsp. baking Soda
- 1 pkg. sugar-free cook-and-stir vanilla pudding mix
- 3 Tbsp. light margarine
- 1 egg
- 1 10 to 14-oz. can sliced peaches (juice-pack)
- 1 - 8oz pkg.reduced-fat cream cheese
- 1/2 C. Splenda or other sweetener
- 3 Tbsp. Peach juice
Beat all ingredients for crust 2 minutes on medium speed and pour into a greased 10-inch pie pan or plate.
Peaches: Drain and save 3 tablespoons of the juice. Place diced peaches over the center of the batter for the crust. Leave 1-inch around the outer edge.
Topping: Beat these ingredients on meduium speed until fluffy about 3 minutes. Gently spoon and lightly spread onto the center of the pie. Mix 1 teaspoon ground cinnamon with 2 tablespoons Splenda. Sprinkle all over finished pie before baking (completely cover top crust and all.) Bake at 350 degrees for 35 minutes. Serve warm or cool.
Number of Servings: serves 8 to 10
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