Servings: 8 You’ll need: 1 (12-14 oz.) bag frozen peach slices 1 cup (8 oz.) lemon lime soda pop 1 cup all-purpose flour 1/4 cup sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt (optional) 4 Tbsp. light butter, softened Non-stick cooking spray Preheat oven to 350 degrees F. Spray a 9-inch round glass baking dish with non-stick cooking spray. Arrange the frozen peaches in a single layer in the non-stick coated baking dish. Set aside. In a medium mixing bowl whisk together flour, sugar, baking powder and baking soda and (optional) salt. Using a fork, incorporate softened light butter to the flour mixture, until it is crumbly. Sprinkle crumbly flour mixture over the layer of peach slices. Slowly pour the lemon lime soda pop evenly over the peach slices and flour topping mixture. Bake about 40-45 minutes. Let cool about 10-15 minutes before serving 8 servings with a large serving spoon. Karen’s Note: Serve while still warm with a scoop of fat free cool whip, vanilla ice cream or yogurt or allow to complete cool and store in a covered container, until ready to serve…enjoy!
0 Comments
Servings: 9-10 You’ll need: 1 pkg. (4 oz.) German Sweet Chocolate 1-2/3 cup all-purpose flour 1-1/3 cup sugar or Splenda for baking 1 tsp. baking powder 1/2 tsp baking soda 1/8 tsp. salt 1/2 c. low-fat buttermilk 1/2 c. fat-free sour cream 1/4 c. unsweetened applesauce 1 tsp. vanilla 5 large egg whites Preheat oven to 350 degrees F. In a saucepan combine chocolate and 1/3 cup water. Microwave in a large microwavable bowl on high 1-1/2 mins. Stir after 1 min., until chocolate is completely melted. All chocolate mixture to complete cool. In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, buttermilk, sour cream, applesauce and vanilla. Beat with an electric mixer on low to medium speed, until fully combined, scrapping down the sides of the inside of the bowl with a spatula. Beat on high speed for 2 minutes. Add egg whites and beat on med.-high speed for 2 more mins. Pour into 2 greased and lightly floured 8.5″ or 9.5″ round baking pans. Bake in 350 degree F oven from 30-40 mins., or until and toothpick inserted in the center comes out clean. Cool on racks 10 mins. Loosen sides with a knife or spatula and remove from pans onto cooling racks. When completely cooled frost with coconut pecan frosting and enjoy! Coconut Pecan Frosting 1 large egg white 1 (12 oz.) can fat-free evaporated milk 1-1/2 cup sugar or Splenda for baking 1/2 cup light butter 1 pkg. (7 oz.) flaked coconut 1 cup chopped pecan pieces In a medium saucepan beat egg slightly. Stir in evaporated milk, sugar and light butter. Cook and stir over medium heat for about 10-12 mins., or until thickened and bubbly – careful not to burn mixture. Stir in coconut and pecan pieces. Allow to thoroughly cool and spread on each cake layer top then stacking layers and coating the sides of the two layer German Chocolate Cake. Servings: 4-5 You’ll need: 4-5 medium red delicious apples, peeled, cored and thinly sliced 1/4 cup uncooked quick oats 1/4 cup all-purpose flour 1/2 cup light brown sugar, unpacked 3 Tbsp. light butter, softened 2 Tbsp. lemon juice 1-1/2 tsp. ground cinnamon Non-stick cooking spray 4-5 – 1/2 cup scoops of low fat vanilla ice cream (no sugar added) Preheat oven to 350 degrees F. Spray the inside of a 9″ round or 8″ square glass baking dish with non-stick cooking spray. In a medium bowl mix with a fork (cutting in) softened butter with quick oats, flour, 1/4 cup brown sugar and 1/2 tsp. cinnamon. In a large bowl, mix sliced apples, lemon juice, 1 tsp. cinnamon and 1/4 cup brown sugar. Pour into baking dish and using a rubber or silicone spatula, flatten to level as much as possible. Drop teaspoonfuls of the oat/flour mixture all around the top of the cinnamon apples. Put uncovered dish into pre-heated oven and bake for 45 minutes. Remove finished Apple Streusel from oven and allow to cool for 15-20 minutes, possibly during a meal and serve into a small bowl or dish topped with one 1/2 cup scoop of low fat vanilla ice cream. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
All
Archives
June 2017
|