Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Crust: 3/4 c flour 1 tsp baking powder 1/8 tsp salt 1 egg 1/8 c 2% milk 3 tsp (30% calorie reduced) margarine 2 c carrots, peeled and shredded 1 small pkg sugar free vanilla pudding mix, regular, not instant 20 oz can sliced peaches, drained and juice reserved Fillings: 1/8 c carrots, peeled and shredded 1/8 c sugar 3 tsp reserved peach juice 8 oz light cream cheese, softened at room temperature Topping: 1 tsp sugar 1/8 tsp cinnamon Preheat oven to 350 degrees F. Combine flour, pudding mix, baking powder, salt, egg, milk and margarine. Mix at high speed of mixer for two minutes. Fold in carrots and pour into a 10 " deep pie plate, which has been coated with non-stick vegetable spray. Top with well drained peach slices. Combine cream cheese with sugar and 3 tsp of reserved peach juice. Beat at medium speed of mixer for 2-3 minutes, or until smooth and creamy. Fold in carrots. Spread on top of the peach slices in pie plate, to within one inch of edge. Combine sugar and cinnamon and sprinkle over the cream cheese mixture. Bake for 35-40 minutes or until sides and bottom is golden brown. Quote Link to comment Share on other sites More sharing options...
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