3/4 C. all-purpose flour
1 tsp. baking Soda
1 pkg. sugar-free cook-and-stir vanilla pudding mix
3 Tbsp. light margarine
1 10 to 14 oz. can sliced peaches (juice-pack)
1 - 8oz pkg.reduced-fat cream cheese
1/2 C. Splenda or other sweetener
3 Tbsp. Peach juice
Beat all ingredients for crust 2 minutes on medium speed and pour into a greased
10 inch pie pan or plate. Peaches: Drain and save 3 tablespoons of the juice. Dice Peaches Place over the center of the batter for the crust. Leave 1-inch around the outer edge. Topping: Beat these ingredients on medium speed until fluffy about 3 minutes. Gently spoon and lightly spread onto the center of the pie. Mix 1 teaspoon ground cinnamon with 2 tablespoons Splenda. Sprinkle all over finished pie before baking (completely cover top crust and all.) Bake at 350 degrees for 35 minutes.
Serve warm or cool.
Number of Servings: serves 8 to 10
Reduced-fat cream cheese tops this peachy pie. Serve it for a light dessert.