1 medium ripe peach,
peeled and chopped
1
⁄2 cup reduced-fat sour
cream
1
⁄4 cup margarine or
butter, softened
1
⁄2 cup sugar, divided
1
⁄4 cup fat-free egg
substitute
1 cup all-purpose flour
1
⁄2 teaspoon baking
powder
1
⁄2 teaspoon baking soda
1
⁄4 teaspoon salt
1 peach, peeled and
sliced
Spray 8x8x2-inch baking dish with no-stick cooking
spray.
Place chopped peach in small bowl. Mash with fork.
Add sour cream. Beat on Speed 5 about 1 minute, or
until well mixed.
Place margarine and sugar, reserving 1 tablespoon,
in medium bowl. Beat on Speed 6 about 1 minute,
or until fluffy. Add egg substitute. Beat on Speed 6
about 20 seconds, or until smooth. Add peach
mixture, reserving
1
⁄3 cup. Beat on Speed 6 about
30 seconds, or until smooth. Add flour, baking
powder, baking soda, and salt. Beat on Speed 4
about 30 seconds, or until blended. Beat on Speed 6
for 30 to 60 seconds, or just until smooth.
Pour batter into baking dish. Drizzle with reserved
1
⁄3 cup peach mixture. Top with peach slices.
Sprinkle with reserved 1 tablespoon sugar. Bake at
350°F for 30 to 35 minutes, or until toothpick
inserted in center comes out clean. Cool slightly.
Serve warm.
Yield: 9 servings.
Per serving: About 169 cal, 3 g pro, 26 g carb,
6 g total fat, 1 g sat fat, 4 mg chol, 227 mg sod.
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PEACH COFFEECAKE
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