Peaches and Cream Pie | Gluten Free, Grain Free, Sugar Free | Wheatless Buns
I just have to take a moment to brag about myself. Two weeks ago I ran in my very first 5K--in the moonlight--and I was hoping to finish somewhere in the middle of the pack. Well, as it turned out, I took "First Place" for my age category! (I'm 92) . . . lol ;-)
Ok . . . now for the Peaches and Cream Pie. This dessert is easy to make, it's delicious, and it doesn't require a lot of decorating skill (the picture says it all.)
Ingredients
Filling:
2 1/2 C. heavy cream
6 oz. cream cheese (softened)
1/2 C. granulated low calorie sweetener
5 drops of vanilla stevia (if you don't have this, sub. with 1 tsp. vanilla and sweetener equivalent of choice)
Crust:
(This awesome crust is from Laura Dolson and is found here)
1 1/2 C. almond meal
3 TBLS. butter (softened)
3 TBLS. Splenda
Peach Topping:
4-5 medium size fresh peaches (note: I used that many peaches for aesthetic purposes--and to make up for the slices that I didn't use due to bruising or discoloration. So in reality, it was probably fewer peaches.) However, if you're on a very strict and extremely low carb diet, I would use only one peach for the whole pie.
Peach Topping Marinade:
1 1/2 lemons (juice)
1/4 C. sugar-free honey
A few drops of sugar-free sweetener
Directions:
Mix together the crust ingredients, press into a 9" pie plate, and bake at 350 degree oven for 12 minutes.
Whip the cream and the sweeteners until soft peaks. Then mix in the cream cheese until it has a frosting-like texture.
When the crust is cool, fill it with the whip cream mixture.
Slice one peach at a time--thin slices--and soak in the mixture of lemon juice and sweeteners for a couple of minutes (this step helps prevent the peaches from turning brown.) Remove peach slices from mixture and drain on paper towels. Repeat the process with the remaining peaches.
Arrange the peaches on the pie, starting on the outer edge first, then working towards the center. If there's any whipped cream mixture left over, place a dob of it in the center of the pie.
Enjoy!!
Ok . . . now for the Peaches and Cream Pie. This dessert is easy to make, it's delicious, and it doesn't require a lot of decorating skill (the picture says it all.)
Ingredients
Filling:
2 1/2 C. heavy cream
6 oz. cream cheese (softened)
1/2 C. granulated low calorie sweetener
5 drops of vanilla stevia (if you don't have this, sub. with 1 tsp. vanilla and sweetener equivalent of choice)
Crust:
(This awesome crust is from Laura Dolson and is found here)
1 1/2 C. almond meal
3 TBLS. butter (softened)
3 TBLS. Splenda
Peach Topping:
4-5 medium size fresh peaches (note: I used that many peaches for aesthetic purposes--and to make up for the slices that I didn't use due to bruising or discoloration. So in reality, it was probably fewer peaches.) However, if you're on a very strict and extremely low carb diet, I would use only one peach for the whole pie.
Peach Topping Marinade:
1 1/2 lemons (juice)
1/4 C. sugar-free honey
A few drops of sugar-free sweetener
Directions:
Mix together the crust ingredients, press into a 9" pie plate, and bake at 350 degree oven for 12 minutes.
Whip the cream and the sweeteners until soft peaks. Then mix in the cream cheese until it has a frosting-like texture.
When the crust is cool, fill it with the whip cream mixture.
Slice one peach at a time--thin slices--and soak in the mixture of lemon juice and sweeteners for a couple of minutes (this step helps prevent the peaches from turning brown.) Remove peach slices from mixture and drain on paper towels. Repeat the process with the remaining peaches.
Arrange the peaches on the pie, starting on the outer edge first, then working towards the center. If there's any whipped cream mixture left over, place a dob of it in the center of the pie.
Enjoy!!
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