Skinny Creamy Peach Berry Dessert Recipes

BLUEBERRY PEACH CRISP

Steps:

• Heat oven to 375F degrees.
• Combine peaches, blueberries, agave nectar, lemon juice and zest in large bowl. Sprinkle with cornstarch. Toss until fruit is coated.
• Place fruit in an ungreased pie dish. Mix remaining ingredients. Sprinkle over fruit.
• Bake about 40 minutes or until topping is golden brown and fruit is tender.
• Serve with a scoop of ice cream or frozen yogurt, if desired.

SKINNY PEACH BERRY COBBLER

Steps:

• For filling: In a medium saucepan, combine peaches, the water, 2 tablespoons sugar, the cornstarch, lemon juice, and 1/4 teaspoon allspice. Let stand for 10 minutes.
• Meanwhile, preheat oven to 400°F. For the biscuit topping: In a medium bowl, combine flour, 2 tablespoons sugar, the baking powder, baking soda, 1/4 teaspoon allspice, and the salt. In a small bowl, stir together yogurt, egg, and butter. Add yogurt mixture to flour mixture, stirring just until moistened. Set aside.
• Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.
• Immediately drop the biscuit topping into small mounds onto the hot filling.
• Bake about 20 minutes or until browned and a toothpick inserted into biscuit topping comes out clean. Serve warm.

SKINNY CREAMY PEACH-BERRY DESSERT

Steps:

• In a medium bowl, combine yogurt and cream cheese. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
• Spoon mixture into a 2-quart square baking dish; spread evenly. Cover and freeze about 8 hours or until firm.
• To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries.

CREAMY PEACH DESSERT

Steps:

• In a large bowl, beat the milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; add to milk mixture. Beat on medium speed for 2 minutes. Pour into a greased 8-in. square baking dish. Top with peaches., In a small bowl, beat the cream cheese, 3/4 cup sugar and cream. Drop by tablespoonfuls over peaches. Combine the cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 55-60 minutes or until puffed and golden brown. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before cutting.

PEACH-BERRY SOUR CREAM PIE

Steps:

• Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
• Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
• Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.

PEACH AND BERRY SUMMER PUDDING

Steps:

• Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
• Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
• Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
• Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.

MINI PEACHBERRY COBBLERS

Steps:

• Combine first four ingredients in small bowl.
• Combine milk and melted butter; stir into dry ingredients until smooth.
• Pour into two greased 8-oz. ramekins or custard cups.
• Top with fruit.
• Bake at 350 degrees for 30-35 minutes or until fruit is tender, and serve warm with vanilla ice cream!
• To serve more people, you can double this recipe and bake it in an 8-inch square pan.

PEACH AND MIXED-BERRY CRISP

Steps:

• Preheat oven to 350°F. Butter 8x8x2 1/2-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven. Increase oven temperature to 400°F.
• Meanwhile, whisk remaining 3/4 cup flour, sugar, cinnamon, ginger and salt in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish.
• Bake crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.

BLUEBERRY AND PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
• Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

CREAMY PEACH DESSERT

Steps:

• Set oven to 350 degrees.
• Grease an an 8x8-inch baking dish, or a dish large enough to hold the mixture.
• In a bowl, sift together flour, salt, baking powder and pudding mix.
• Add in butter, egg and half and half cream; beat with an electric mixer for 3 minutes.
• Pour the mixture into prepared baking dish.
• Arrange peach slices on top of the pudding mixture.
• In a medium mixing bowl, beat the cream cheese until fluffy.
• Add in 1/3 cup sugar (or more for a sweeter taste), and 3 tablespoons of the reserved peach juice; beat for 3 minutes.
• Spoon/dollop the mixture over the peaches (to within 1 inch of pan baking dish edge).
• Mix together 1/4 cup sugar and cinnamon (to taste, can use more or less than 3/4 teaspoon).
• Sprinkle over the top.
• Bake for about 30 minutes, or until golden brown.
• Chill before serving.
• Delicious!

PEACH AND BERRY CRISP

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine frozen peaches, berries and lemon juice.
• Mix flour and sugar in with the fruit until well combined.
• Pour mixture into a baking dish or skillet.
• In a mixing bowl, combine crumble topping ingredients with a pastry cutter or fork until mixture is crumbly.
• Sprinkle crumble topping on top of fruit in an even layer.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
• Top with vanilla ice cream before serving, if desired.