Fresh Peach-Blueberry Pie from Healthy Exchanges

Note: The original recipe calls for sugar free jello & pudding, but I don't use sugar free.

1 graham cracker pie crust
2 cups peeled & sliced fresh peaches (4 medium)
1 1/2 cups fresh blueberries
1 (4 serving) lemon jello (I use peach)
1 (4 serving) Vanilla cook & serve pudding
1 1/2 cups water
1/4 teaspoon ground nutmeg
1/2 cup cool whip Lite

Place sliced peaches in pie crust. Evenly sprinkle blueberries over peaches. In a medium saucepan, combine dry gelatin, dry pudding mix and water. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Stir in nutmeg. Spoon hot mixture evenly over fruit. Refrigerate at least 2 hours. Cut into 8 pieces. When serving top each piece with 1 tablespoon Cool Whip.

5 gram fat

Fat Free Blueberry Muffins from Faith

I haven't made these yet.

3 cup flour
1 Tbs. baking powder
1/2 cup sugar
3/4 cup brown sugar
1/2 cup mixed berry applesauce
1/2 cup egg substitute
1 cup + 1 Tbsp. fat free blueberry yogurt
1 tsp. vanilla
1 cup frozen blueberries

Preheat oven to 350 degrees. Lightly spray a muffin pan with non fat cooking spray. Combine 2 1/4 cup flour, the baking powder, 1/4 cup sugar, & 1/2 cup brown sugar in a large mixing bowl, and blend well. Add the applesauce, egg substitute, one cup yogurt and vanilla to the flour mixture, & blend well. Fold in the blueberries.

To make topping, combine the remaining flour, sugar , & brown sugar in a small bowl, & mix together. Add the remaining yogurt to this mixture & blend together until crumbly.

Fill muffin cups with blueberry batter. Sprinkle topping over the muffins & bake for 20 - 25 min.

Zucchini-Raisin Bread from Fresh From the Hearth

This is a low fat version of Zucchini Bread - if you like using less oil, this is a good recipe to try.

1 1/2 cups all purpose flour
1/2 cup pourable Sugar Twin (I use sugar)
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. apple pie spice
1/4 cup (1 oz.) chopped walnuts
1/2 cup + 2 Tbsp. raisins
1 cup shredded unpeeled zucchini
1/2 cup unsweetened applesauce (I use 3/4 - 1 cup)
1 egg or equivalent in egg substitute
1 tsp. vanilla extract

Preheat oven to 375 degrees. Spray a 9x5 inch loaf pan with cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda, & apple pie spice. Stir in walnuts, raisins, and zucchini. In a small bowl, combine applesauce, egg and vanilla extract. Add applesauce mixture to flour mixture. Mix just until combined. Evenly spread batter into prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut in 8 thick or 16 thin slices.

Serves 8 (1 thick or 2 thin slices)

163 calories
3 gm fat
4 gm protein
30 gm carbohydrate
172 mg sodium
86 ms calcium
2 gm fiber

Fruit Salad from Faith

1 can pineapple chunks
1 can peaches
1 instant vanilla pudding
3 Tbsp Tang
Additional desired fruit

Drain liquid from peaches & pineapple and mix with vanilla pudding & tang. Pour over peaches, pineapple & other chosen fruit and mix well.