Recipes Peach Pudding Cake (Dessert, Holidays)

Number of Servings
    • 2 cup fresh or frozen peaches
    • 1 tsp. ground cinnamon
    • 1 tsp. lemon juice
    • 1 cup all-purpose flour
    • 1 1/2 cup sugar substitute, divided
    • 1 tsp. baking powder
    • 1/2 cup nonfat milk
    • 3 tbsp. fat-free liquid margarine
    • 1 tbsp. cornstarch
    • 1 cup boiling water
    • Nonstick cooking spray



Preheat oven to 350o F.  In small bowl, toss peaches with cinnamon and lemon juice, arrange in 8x8-inch baking dish coated with cooking spray and set aside.  In medium bowl, combine flour, 3/4 cup sugar substitute and baking powder, mix well.  Stir in milk and margarine; spoon evenly over fruit in baking dish.  In small bowl, combine remaining sugar substitute with cornstarch; sprinkle over milk-margarine mixture.  Slowly pour boiling water over top; bake 45 to 50 minutes or until toothpick comes out clean.

NOTE:  This is delicious served warm with 1/4 cup sugar-free vanilla-flavored nonfat ice cream.

Nutrition Information

289 Calories; trace Fat (1% calories from fat); 3g Protein; 61g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 240mg Sodium.