Shortcake Peach Coffee Cake

1 package white cake mix

1 cup milk
3/4 cup Egg Beaters (3 eggs)
1/3 cup oil
1/2 stick butter, melted
1 tsp almond extract
4 peaches, peeled and diced

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, milk, egg beaters, oil, butter, and extract in a large bowl.

Spread mixture evenly into pan.

Drop peaches evenly on top of cake mixture.

Bake for 30-35 minutes or until a wooden stick inserted in the middle comes out clean.

Cool cake for 30 minutes. Sprinkle with powdered sugar or drizzle with icing.

ICING:
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk

In small bowl , blend icing ingredients.

Overnight Peach Zucchini Steel Cut Oatmeal

1 zucchini, shredded
1 peach, peeled and diced
1/4 cup steel cut oatmeal
1 cup water
1 tsp vanilla bean paste
1/4 tsp nutmeg
1/2 tsp cinnamon

Spray inside of small slow cooker with cooker spray. Combine above ingredients in slow cooker. Cover and cook on low 8 hours.

Top with 1 tbsp PB2 mixed according to jar.

Makes 1 serving = 2 points

Peach Oatmeal in a Jar

1 cup water

1/4 cup quick cooking steel cut oatmeal

1 peach, peeled and diced

1/4 tsp nutmeg

1/4 tsp cinnamon

1 almost empty jar of peanut butter (about a tbsp left)

Bring water to a boil. Add in oatmeal, peach, nutmeg, and cinnamon. Cool 10-12 minutes; stirring occasionally.

Pour hot oatmeal into pb jar. Stir well.

Points: 3 (Points will change depending on what type of nut butter you use. Better'n Peanut Butter is 1 point for 1 tbsp)

Peach Galettes

1/2 pkg refrigerated pie crust

4 peaches (peeled, pitted, & sliced)
2 tsp corn starch, divided

1 tsp vanilla bean paste, divided

Preheat oven to 350.

Divide pie crust into four equal parts.

In a small bowl combine 1 peach, 1/2 tsp corn starch, and 1/4 tsp vanilla bean paste. Place fruit mixture in center of a section of crust. Pinch together edges. Repeat with remaining dough.

Bake for 30 minutes.

Each Galette = 5 points

Blueberry & Peach Trifle Jars

1 box sugar free french vanilla pudding, mixed according to directions on box using fat free milk
4 pieces of sugar free cinnamon angel food cake
3 cups blueberries, divided (3/4 cup goes into each jar)
4 peaches, peeled, cut, and divided (1 peach per jar)
4 mason pint jars

Tear 1/3 of cake piece into the bottom of a jar. Place 1/4 cup pudding on top of cake, spread evenly. Place 1/3 of blueberries/peach on top. Repeat layers twice. Repeat with remaining jars.

Makes 4 servings: 6 points each

Peach Pudding Jars

I used my kitchen torch to brown the marshmallow creme after I took it out of the oven. Be careful it will catch on fire just like a regular marshmallow. :)
1/3 cup all-purpose flour
2 1/2 cups fat free milk
1 (14-oz.) can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
1 vanilla bean, sliced in half and seeds scraped
1 peach per jar
1 serving (8) per jar reduced-fat vanilla wafers
1 tablespoons marshmallow creme

6 pint jars

Preheat oven to 325°.

Combine flour and salt in a medium saucepan. Gradually stir in milks, egg yolks, vanilla extract, and vanilla bean seeds and cook over medium heat, stirring constantly, 15 to 20 minutes or until thickened.

Arrange 1/3 diced peach in bottom of jar. Top with 3 tablespoons pudding mixture and 3 vanilla wafers. Repeat layers twice ending with 2 vanilla wafers. Dollop marshmallow creme on top. Bake 20 to 25 minutes.

Serve warm. Refrigerate leftovers.

1 serving: 8.6 points

*Variations*
Just pudding (2/3 cup) = 5.6 points
Skip the vanilla wafers = 5.6 points
Even out the points with just a little under a 1/2 cup blueberries or blackberries = 9 points
Add in 1/2 banana per jar = 9.6 points
Make in 1/2 pint jar (still using a whole peach but only 1-1/2 tablespoons pudding between layers) =4.3 points

Overnight Peach & Blueberry Steel Cut Oatmeal

1 peach, peeled and diced
1 cup blueberries
1/4 cup steel cut oatmeal
1 cup water
1/2 cup unsweetened vanilla almond milk
1 tablespoon french vanilla extract
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Combine above ingredients in a bowl that will fit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving: 3 points

Baked Peach Cobbler Oatmeal

1 peach, diced

1/2 cup multi grain oatmeal

1/2 cup unsweetened vanilla almond milk

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tsp sugar free butterscotch flavoring

1 tsp Splenda blend brown sugar, packed

Preheat oven to 400.

Spray a baking dish with PAM.

Spread peaches in bottom of dish.

Combine all remaining ingredients except for brown sugar in a bowl. Pour over peaches; spread evenly. Sprinkle brown sugar on top.

Bake 30 minutes.

Makes 1 serving = 2 points

Grilled Peach Cobbler a la Mode

Recipe Adapted from The Parade May 23, 2010

Below is listed as 1 serving. Adjust recipe according to how many people it is serving.

1 cup peaches, sliced

1 tsp packed Splenda Blend Brown Sugar

1/2 tsp cinnamon

1 tsp Fat Free Promise Spread

1/2 cup fat free vanilla ice cream

1 Oats & Honey granola bar, crushed (can use whatever type of granola you prefer. The bar is 2 points)

1 tbsp caramel sauce (I used the low fat fruit dip)

Large Foil Square

Place peaches in center of foil square. Sprinkle cinnamon & brown sugar blend evenly on top. Dot with butter. Pull up corners and sides of foil; tightly seal. Grill for 15 minutes.

Place grilled peaches in a bowl. Top with ice cream, granola, and caramel.

Serves 1 = 6 points

Blueberry-Peach Meringue Pie

*Note - I used a large Mason jar of blueberry peach I had canned1 frozen pie shell
1 can peach pie filling
1 can blueberry pie filling
2 egg whites
1/4 cup sugar

Preheat oven to 400.

Combine peach and blueberry pie filling together in a bowl.

Spread evenly in crust.

Bake for 30 minutes.

About 15 minutes into the baking time beat the egg whites on high speed until soft peaks forms. Slowly add in the sugar. Beat until stiff peaks form.

Spread meringue topping over hot pie.

Bake an additional 10 minutes.

Cool completely before storing in fridge or serving.

1 slice = 6 points

Peach Wrap

1 can reduced fat crescent rolls

3 cups peaches, cut into chunks

1 tablespoon vanilla bean paste

1 tablespoon cinnamon sugar

Preheat oven to 350.

Spray a baking sheet with Pam.

In a bowl stir together peaches and vanilla bean paste.

Unroll cresent dough on pan. Pinch together seams.

Spoon peaches in center of cresent dough. Pull the dough together and pinch closed.

Sprinkle top of dough with cinnamon sugar.

Bake 30 minutes or until golden brown.

Graham Cracker Mixed Fruit Crisp

Recipe adapted from Remax mailing


4 cups fruit (I used 1-1/2 cups peaches, 1-1/2 cups blueberries, 1 cup apple)
1 cup Splenda Blend Sugar
6 teaspoons cornstarch


Topping:
1 cup flour
1/4 cup Splenda Blend Sugar
1/4 cup Splenda Blend Brown Sugar
1/2 cup pecans
1-1/2 cups graham crackers
1/4 teaspoon salt
1/2 cup butter, cubed


Preheat oven to 350.


Combine fruit, sugar, and cornstarch. Pour into 9 x 9 baking dish.


Combine topping ingredients, except butter, in food processor. Pulse until well combined. Add butter using a pastry blender or fork until topping is lumpy. Put topping evenly over fruit.


Bake at 350 for 30-35 minutes.

Peach Streusel Crisp

Recipe adapted from Penzey's

9 good-sized ripe peaches
1/3 Cup Splenda sugar blend
1 tsp. cinnamon

1/4 tsp. vanilla extract
2 TB. flour (for juicy peaches; 1 TB. for firm peaches)

Topping:
1 stick cold butter (8 TB.)
1 Cup flour
1/3 Cup splenda sugar blend
1 tsp. cinnamon

Preheat oven to 350°. Grease the bottom only of an 8x8 glass pan or medium casserole dish.

Peel and pit the peaches, slice and place in a large bowl. Top with sugar, flour, cinnamon, and vanilla, toss to coat. Set aside while preparing topping.

Make the streusel by cutting the cold butter into a bowl, adding flour, sugar and cinnamon, and rubbing it through your fingers until the streusel is a coarse, sandy/pebbly texture. Put the seasoned peaches into the pan, top generously with the streusel,.

Bake at 350° about 30 minutes, until the streusel is golden brown and the peach juice is starting to bubble up through the topping.

Caramelized Vanilla Bean Peach Cobbler

1/2 cup Splenda Sugar Blend
3/4 cup all purpose flour
1/4 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
dash of ground nutmeg
1 cup milk
1 tablespoon I Can't Believe It's Not Butter Spray
3 cups peaches (5 large peaches), peeled and diced
2 vanilla beans, sliced in half & seeds scraped
Turbinado Sugar
Kitchen Torch
Vanilla Ice Cream

Preheat oven to 350.

Combine peaches and vanilla bean seeds in a small bowl. Toss to coat peaches evenly with vanilla.

Mix Splenda, flour, salt, baking powder, cinnamon, and nutmeg in a bowl. Add in milk and butter. Stir until well mixed.

Pour batter in 8 x 8 pan. Put fruit on top.

Bake 35-40 minutes.

Spoon serving into bowl. Sprinkle turbinado sugar on top. Use kitchen torch to caramelize.

Top with vanilla ice cream.

Pineapple Peach Freezer Jam

1 box Bell No Sugar Needed Fruit Pectin

1-3/4 cup reduced sugar Apple Juice

1 tablespoon lemon juice

2-1/2 cups peaches, peeled, pitted, and finely chopped

1-1/2 cups pineapple, finely chopped

In a large measuring cup with a pourable spout combine peaches and pineapple.

Combine pectin, apple juice, and lemon juice in a saucepan. Bring to a full boil over medium-high heat. Stir constantly for 1 minute.

Immediately add pectin mixture to fruit. Stir until completely combined, about 2 minutes.

Pour into prepared containers. Store in refrigerator until set, no longer than 24 hours. Jam will be good in the refrigerator for 3 weeks or freezer for a year.

Luscious Peach Pie

Recipe from The Charlotte Observer

1 package cream cheese, softened
1 cup powdered sugar
1/2 tsp almond extract
1 container of cool whip
1-1/2 cups sliced peaches
1 graham cracker crust

Combine cream cheese, powdered sugar, almond extract, and cool whip. Beat until smooth. Fold in sliced peaches. Pour into crust. Chill 6-8 hours or until firm.

Peach-Pecan Bars

From Southern Living Magazine

3/4 up chopped pecans
1 16.5oz package refrigerated sugar cookie dough
1 cup peach preserves
2 tsp cornstarch
Powdered Sugar

Preheat oven to 350.

Place pecans in a single layer on a shallow pan. Bake 8-10 minutes or until lightly toasted, stirring once after five minutes.

Divide cookie dough into 3 equal pieces, and press evenly onto bottom of a lightly greased 11x 7 baking dish. Sprinkle evenly with pecans pressing into dough. Bake at for 20 minutes or until edges are golden brown.

Bring peach preserves and cornstarch to a boil in a small saucepan. Boil 1 minute, stirring constantly. Pour preserve mixture evenly over warm crust.

Bake for 8 minutes. Remove from over, and cool on a wire rack for 20 minutes. Sprinkle evenly with powdered sugar, and cut into bars.