Low Fat Peaches And Cream Soup Food
EMILY'S PEACH CRISP (LOWER-FAT)
This delicious peach crisp is named after my daughter because my mom made it the day I brought her home from the hospital. It has fond memories for me and a great taste that we have repeated many times since.
Provided by Chris from Kansas
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Slice peaches into greased casserole; add other ingredients and stir.
- Stir topping ingredients together and sprinkle over peaches.
- Bake at 350 for about 45 minutes, until bubbly.
Nutrition Facts : Calories 392.6, Fat 7, SaturatedFat 1.4, Sodium 78, Carbohydrate 80.9, Fiber 3.8, Sugar 58.9, Protein 4.5
LOW FAT PEACHES AND CREAM SOUP
We went peach picking and got a ton. Here is a recipe I tried, with a little tweaking, from fatfree.com. This has a little bite, but we really enjoyed it. You could top it with pound cake croutons for a really decadent treat! You want to come up with 4 cups of diced peaches. The original recipe called for 12 peaches, but I found that to be way too many for 4 cups. Use the size of your peaches as your guide. Cook time is chill time. I added the splenda because I did not feel it was sweet enough. Feel free to adjust that to your taste.
Provided by ladypit
Categories Dessert
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Peel and chunk the peaches. (I put mine in boiling water briefly to make removing the skins easier.).
- In a blender, blend 1 1/2 cups of peaches with 3/4 cup of the cold water, both tablespoons of honey, the juice of that 1/2 lemon, and 1/2 cup of the yogurt. Blend it well and put it in a pitcher or bowl.
- Now add to the blender another 1 1/2 cup of the peaches, the cinnamon, nutmeg, and vanilla, and the remaining 1/2 cup yogurt. Blend well.
- Add to the first mix already in the pitcher or bowl.
- Add the remaining 1 cup of peach chunks to the bowl or pitcher along with the splenda.
- Blend with a spoon.
- Cover and refrigerate several hours or overnight.
Nutrition Facts : Calories 76.1, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.6, Sodium 25, Carbohydrate 17.1, Fiber 1.9, Sugar 15, Protein 2.8
PEACHES AND CREAM DELIGHT
Layers of rich goodness. You can't go wrong with pound cake, creamy filling, and fresh peaches. This can also be made low-fat by replacing the pound cake with an angel food cake, the sweetened condensed milk with non-fat s.c. milk, sugar free pudding, and non-fat cool whip. Almost takes the fun out of eating a rich dessert, but I swear, you can't tell it's low-cal.
Provided by Redneck Epicurean
Categories Dessert
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cake into 1/4" slices and arrange half in the bottom of a 9x13 dish.
- In a large bowl, combine the sweetened condensed milk, water, vanilla extract, and pudding. Beat well; chill 5 minutes.
- Fold in the whipped topping and spread half the mixture over the cake.
- Arrange half the peach slices on top of the fluff.
- Repeat layers beginning with cake and ending with peaches. Chill 4 hours, covered, or until it is set. Refrigerate any leftovers and keep covered. This is better if it sits overnight to let the cake get soft.
Nutrition Facts : Calories 308.9, Fat 12.5, SaturatedFat 7.5, Cholesterol 81.7, Sodium 287.1, Carbohydrate 45.8, Fiber 1, Sugar 32.1, Protein 5.2
PEACH SOUP
Make and share this Peach Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add all the ingredients to the container of an electric blender.
- Process until smooth.
- Chill for 2-3 hours before serving.
Nutrition Facts : Calories 98.1, Fat 0.4, Cholesterol 0.1, Sodium 7.7, Carbohydrate 23.5, Fiber 1.7, Sugar 21, Protein 1.8
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