Cook It Light: peaches-and-cream dessert

Dear Jeanne,

Could you please revise this for me? It’s so good! — Helen, Springfield, Mass.

PEACHES-AND-CREAM DESSERT

CRUST:

1 1/2 cups self-rising flour

1 1/2 sticks margarine

1/4 cup brown sugar

1 cup chopped nuts

FILLING:

1 package (8 ounces) cream cheese

1/2 box powdered sugar

1 container (12 ounces) Cool Whip

TOPPING:

1 cup water

4 tablespoons cornstarch

1 cup sugar

1 box (3 ounces) peach Jell-O

4 cups peaches

Mix together the flour, margarine, brown sugar and nuts. Press into a 9-by-13-inch pan and bake for 30 minutes at 300 F. Let cool. Mix together the cream cheese, powdered sugar and Cool Whip. Spread over the crust. Combine the water, cornstarch and sugar in a saucepan. Bring to a boil, and cook until thick and clear. Add the Jell-O and let cool. Mix in the peaches and spread on top of the filling. Refrigerate for at least 2 hours.

Makes 15 servings.

Dear Helen,

This is a great summer dessert. You can use whatever fruit you have on hand, and then use a complementary gelatin-and-fruit-juice combination. There are many frozen concentrates available today without added sugar. I have added some sugar to the mix, but as the original was very sweet, this has much less. I added the berries because they are in season right now, but you can add whatever fruit you’d like.

 

REVISED PEACHES-AND-CREAM DESSERT

CRUST:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup brown sugar

1/3 cup cold unsalted butter

1/2 cup chopped nuts, toasted (walnuts, pecans, almonds, etc.)

1 tablespoon water

FILLING:

6 ounces nonfat cream cheese, softened

3 ounces reduced-fat cream cheese, softened

3/4 cup powdered sugar

1 carton (8 ounces) nonfat frozen whipped topping, thawed, divided use

TOPPING:

1 1/4 cups water

1/2 cup frozen concentrated fruit juice (apple juice, orange juice, grape juice, mixed juices, etc.)

1/4 cup sugar

4 tablespoons cornstarch

1 small box (4-serving size) sugar-free gelatin (peach, lemon, orange, etc.)

4 cups peaches, peeled and sliced

1 cup raspberries

1 cup blueberries

1. Preheat the oven to 300 F.

2. For the crust, in a medium-size bowl, combine the flour, baking powder, salt and brown sugar. Grate in the cold butter and mix with clean fingers until no big pieces of butter remain. Add the toasted nuts and thoroughly combine. Add the water and squeeze together. Add another tablespoon of water if necessary. The dough will be dry, just moist enough to pat into the pan. Do not add too much water or it will be sticky. Pat the dough into a 9-by-13-by-2-inch pan. Bake for 20 minutes, or until it is no longer doughy-looking, but firm to the touch. Remove from the oven and cool.

3. For the filling, in a medium-large bowl, mix the cream cheeses with the powdered sugar until smooth. Fold in half of the whipped topping until combined, then fold in the other half. Spread over the cooled crust. Refrigerate.

4. For the topping, in a small saucepan, combine the water, fruit-juice concentrate, sugar and cornstarch. Bring to a boil, stirring constantly. Add the gelatin, stir to dissolve and then let cool for a few minutes. Add the peaches or other sliced fruit, and coat with the glaze. Add the berries just before pouring onto the cream-cheese filling. Evenly spread over the filling and refrigerate at least 2 to 3 hours, or until firm.

Makes 15 servings.

Each serving contains approximately: Original Recipe: 476 calories; 24 gm fat; 17 mg cholesterol; 333 mg sodium; 60 gm carbohydrates; 5 gm protein; 2 gm fiber. Revised Recipe: 262 calories; 9 gm fat; 16 mg cholesterol; 212 mg sodium; 41 gm carbohydrates; 5 gm protein; 3 gm fiber.

 

From Jeanne Jones, Cook It Light


Reader Comments

Tell us what you think. The Sheridan Press offers you the chance to comment on articles on Thesheridanpress.com. We power our commenting forum with facebook comments. Please take a look at our participation guidelines before posting.