Peaches and Cream Dessert Recipe with Truvía® Cane Sugar Blend
This dessert consists of juicy peach chunks held together loosely with just enough creamy cake filling. It contains 45% less sugar and 22% fewer calories than the sugar sweetened version. Makes 10 servings.
- Serving Size: 1⁄10 of dessert
Ingredients
1⁄3 cup butter, melted and cooled
1⁄3 cup Truvía® Cane Sugar Blend
1⁄2 cup flour
1 tsp baking powder
Pinch of salt
1 large egg plus 1 egg yolk
6 Tbsp skim milk, room temperature
6-7 peaches, peeled, pitted and coarsely chopped
Non-stick cooking spray
Directions
Preheat oven to 355°F.
Spray an 8-inch springform pan with nonstick spray. wrap the outside of the pan with aluminum foil and place on a baking sheet.
Melt butter in microwave and set aside to cool.
In a medium bowl, whisk together the Truvía® Cane Sugar Blend, flour, baking powder, and salt. Set aside.
Whisk together whole egg, yolk and milk. Whisk in the vanilla and melted butter.
Stir the flour mixture into the egg mixture.
Stir the flour mixture into the egg mixture.
Fold the chopped peaches into the batter.
Pour mixture into the prepared pan.
Bake for 50-55 minutes until top of cake is lightly golden, sides are just set and center is still soft.
Cool completely in the pan. Store refrigerated in the pan if making ahead.
Run a knife around the edge of the pan and remove springform ring. Cut into 10 wedges. Garnish with a dusting of powdered Truvía® Cane Sugar Blend or a dollop of whipped topping
*This dessert has 140 calories and 12 grams of sugar per serving compared to the sugar-sweetened version which has 180 calories and 22 grams of sugar.
