Sugar Free Frozen Peach Souffles

Peach Souffle 1865x1865

Bake to Remember – what a lovely thought. Marla at Family Fresh Cooking has started a lovely way for bakers to pay homage to the victims of terrorism who lost their lives on 9-11-2001. Making something delicious comforting and then gathering friends and family members to share love, support and gratitude for our lives and our freedoms – a beautiful way to honor those who fell that day as our nation watched in horror – live on every television screen in America.

I remember watching in horror and then talking on the phone with many loved ones that day – I don’t know why, but perhaps because we needed the comfort of each other on a dark day.

My lovely co-blogger and daughter Anne called me that day. We had only been reunited as a birth mother and daughter a short time by then, and I remember feeling honored that she chose to reach out and call me and we shed tears together that day.

In honor of one of my grandmothers, who loved peaches so much she had a small orchard in her yard, and Grandparents’ Day this Sunday, I decided to join the Bake to Remember event with these luscious little frozen peach souffles. Frozen souffles are so refreshing in the last days of summer, and peach is one of my very favorite flavors. I added almond extract to the dish because almond and peach are a match made in heaven.

Most frozen souffles use real whipped cream, but I decided to go light and used a low calorie whipped topping and low fat cream cheese. But, if you want to go all out on a calorie blitz, the real deal is always good, too. Then, since baking is not required, I used stevia in place of the sugar for a sugar free version. These are just as good as the full fat version – and so cool and refreshing. My hubby, who has type 2 diabetes, ate two!

I’ll be making these again on Sunday, with loved ones close, in remembrance.

— posted by Donna


2 cups crushed shortbread cookie crumbs
1 tablespoon unsalted butter, melted
3 cups peeled chopped peaches
8 ounces low fat cream cheese, softened
1 teaspoon almond extract
2 tablespoons stevia, or other sweetener, to taste
4 cups low calorie and low sugar whipped topping (or whipped cream)

Mix together cookie crumbs and butter. Press a little of this mixture into the bottoms of  8 large muffin tins or 8 one-cup ramekins.

Whirl in food processor until smooth the peaches, cream cheese, almond extract, stevia. Gently fold in whipped topping or whipped cream with a rubber spatula.

Spoon mixture into tins or ramekins. Freeze for 2 or more hours, until solid.

Just before serving, remove from freezer and run a kitchen knife that has been held under hot water around edges of tins or ramekins. Serve frozen, garnished with more whipped topping and a peach slice, if desired.

Peaches and Cream Dessert Quesadilla Recipe

Peaches and Cream in quesadilla form.

Peaches and Cream - in a Dessert Quesadilla

Peaches and Cream – in a Dessert Quesadilla

If you’re looking for a peach dessert recipe, I’m guessing that “quesadilla” is not the first thing that comes to mind. Most people don’t think of quesadillas being a dessert. That’s too bad, because dessert quesadillas are fabulous! And, they are a perfect “Desperation Dessert” that you can throw together in just minutes. If you don’t believe me, [ Warning: Shameless Plug Ahead] check out my book “Quesadillas” and try one of the recipes from the dessert section – Mango Madness, Caramel Apple or Triple Chocolate Decadence for starters!

The crispy crunch of the tortilla and the soft melted cream cheese inside are the perfect template for an easy dessert feast with whatever fruit or traditional dessert ingredient you have in your kitchen. And, quesadillas take only minutes to make. Drizzle on some caramel or chocolate sauce, or sprinkle some cinnamon sugar on top and you’re in business –

The key to making a top-notch quesadilla is something I learned as a kid growing up a few miles from the Mexican border: Cook them in a large covered skillet over medium heat with NO FAT IN THE PAN.  Let me repeat for emphasis: DO NOT PUT FAT IN THE PAN!!! If you put fat in the skillet, it only makes the quesadilla greasy and often brunt on the outside. Just trust me on this – your flour tortilla will NOT burn and will NOT stick. It will turn out with a perfect crispy golden crunch. Go ahead – test me on this. I promise you will be in Quesadilla Heaven!

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