Fat Free Peaches And Cream Cheese Cake
A light, fruity dessert featuring peaches and creamy cheese filling, topped with cinnamon sugar, perfect for summer gatherings or a refreshing treat. Suitable for health-conscious eaters.
Ingredients
Instructions
- Combine flour, baking powder, salt, margarine, egg whites, skim milk, and vanilla pudding; beat for 2 minutes. Pour into a greased 8x13-inch baking dish.
- Drain peaches and arrange the fruit over the batter.
- Beat together the fat-free cream cheese, 1/2 cup sugar, and 3 tablespoons peach juice for 2 minutes.
- Spoon the cream cheese mixture over the peaches, staying within 1 inch of the sides.
- Mix 1 1/2 tablespoons sugar with cinnamon and sprinkle evenly over the top.
- Bake at 350°F (175°C) for 30 to 35 minutes until set and lightly golden.
- Chill well before serving; the filling will firm up as it cools.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the diet margarine with unsalted butter or coconut oil for a richer flavor. If you prefer a different fruit, try using fresh berries or sliced apples instead of peaches. To enhance the flavor, add a teaspoon of vanilla extract to the cream cheese mixture.
Serving Suggestions
Serve chilled for a refreshing dessert. This cake pairs beautifully with Grilled Three-Cheese Sandwiches for a delightful meal. For a special touch, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy it as a light treat after lunch or dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 15-20 seconds or until warmed through. Avoid reheating the entire cake as it may become too soft.
Nutrition & Diet Analysis (per serving)
Each serving of Fat Free Peaches And Cream Cheese Cake contains roughly 567 calories, with 11g protein, 58g carbohydrates, and 33g fat. It is an excellent source of calcium (29% of the Daily Value), iron (25% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1605mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of canned?
Yes, you can use frozen peaches, but ensure they are thawed and drained well to avoid excess moisture in the cake. This will help maintain the right texture and prevent the batter from becoming too wet.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Look for blends that contain xanthan gum for better structure. This will allow those with gluten sensitivities to enjoy the cake without compromising on taste.
What can I use instead of skim milk?
You can replace skim milk with any non-dairy milk, such as almond or soy milk, for a dairy-free option. If you prefer a creamier texture, try using oat milk or coconut milk. Adjust the sweetness accordingly, as some non-dairy milks can be sweeter than regular milk.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).