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

Peach Crumb Pie

Notes: I used frozen peaches, so I did not have the liquid from the drained, canned peaches. I used 1 cup of water for that liquid & I left out the other 1/4 cup of water.

1 Pillsbury refrigerated unbaked 9" piecrust
4 cups (two 16 oz. cans) peaches, packed in fruit juice, drained, and 1 cup liquid reserved
1/4 cup water
1 (4-serving) pkg. JELL-O vanilla cook and serve pudding mix
1 (4-serving) pkg. JELL-O peach gelatin
6 tbsp. Bisquick Reduced Fat Baking Mix
2 1/2 tbsp. sugar
2 tsp. margarine
1 tbsp. (1/4 oz.) chopped pecans

Preheat oven to 375 degrees. Place piecrust in a 9" pie plate and flute edges. In a large saucepan, combine peach liquid, water, dry pudding mix, and dry gelatin. Mix well to combine. Coarsely chop peaches. Stir peaches into pudding mixture. Cook over medium heat until mixture thickens and starts to boil, stirring often. Spoon hot peach mixture into piecrust. In a medium bowl, combine baking mix, sugar, and margarine. Mix well using a fork until mixture becomes crumbly. Stir in pecans. Evenly sprinkle crumb mixture over peach filling. Bake for 50 to 55 minutes. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.

Peach Crunch Cake

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.