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Archive for the ‘Desserts’ Category

Peach Cream Cake

This is light and fluffy almost like biting into a cloud.  A cloud with peaches, vanilla and almond extract. Yummy!

I did, however, sub some of the ingredients.

They are noted below:

IMGP6279

Peach Cream Cake

1 prepared loaf of angel food cake
14-ounce can sweetened condensed milk  (I used fat-free)
1 cup cold water
3 1/2-ounce package instant vanilla pudding and pie filling
1 teaspoon almond extract
2 cups (1 pint) whipping cream, whipped (I used almost a full can .14 oz – of light Reddi-whip) or store brand
4 cups or more sliced, pared fresh peaches (about 8 peaches) (I used a can .28 oz lite peaches, Drained)  No fresh peaches right now – in the dead of Winter.

Directions:

Cut cake into 1/4-inch slices. Arrange slices on bottom of a 9-by-13-inch pan or baking dish.

In mixer bowl, combine sweetened condensed milk and water; mix well. Add pudding mix and beat until well blended. Chill 5 minutes. Stir in extract. Fold in whipped cream.

Pour half the cream mixture over cake slices; arrange half the peach slices on top. Repeat layering, ending with peach slices. Chill 4 hours or until set.

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Cheesecake

Recipe adapted from: Allrecipes.com

Cheesecake Bites

Ingredients

  • 12 vanilla wafers
  • 2 (8 ounce) packages low-fat cream cheese, softened
  • 2 eggs
  • 1  tablespoon fresh lemon juice
  • 2/3 cup white sugar
  • 1 tsp. vanilla extract
  • 1 (21 ounce) can cherry pie filling or topping of your choice

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray a 6 cup silicone muffin pan with a non-stick cooking spray.  Put two Nilla Wafers in the bottom of each cup.
  3. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, sugar and vanilla. Beat until smooth and thoroughly combined.
  4. Fill each baking cup full with cream cheese mixture.
  5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack.
  6. Top with fruit pie filling.

**My Notes:  When the cakes were finished baking I turned the oven off and left them in there for about 15 minutes.  Take them out and let them cool. 

They’ll pop right out of the silicone muffin pan. 

Top with fruit of your choice.

Enjoy!

 

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