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INGREDIENTS

Muffins
• 2 cups canned peaches, drained (save juice)
• 4 cups flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cupoil
• 2 cups milk

Filling

• 8 ounces cream cheese
• 3/4 cup sugar
• 1 tablespoon peach juice
• 1 teaspoonalmond extract

Topping

• 1/2 cup sugar
• 1 teaspoon cinnamon

DIRECTIONS

1. Dice the drained peaches to about the size of peas; set aside.
2. In a large bowl, mix flour, sugar, baking powder and salt.
3. In separate bowl combine eggs and oil; then whisk in the milk.
4. Combine egg and flour mixtures; then fold in diced peaches.
5. For filling, beat cream cheese, sugar, peach juice and almond extract.
6. Fill greased muffin tins half full of batter; drop 1 teaspoon of the filling into each muffin cup of the batter and top with 1 1/2 tablespoons more batter.
7. For topping, mix cinnamon and sugar; sprinkle over muffins.
8. Bake in a preheated oven at 350° for 20 minutes.
9. Serve warm.

INGREDIENTS

• 1 (822g)can of halved peaches in light syrupor peaches in heavy syrup
• 5 tablespoons brown sugar
• 1 tablespoon cinnamon
• vanilla ice cream

DIRECTIONS

1. Preheat oven to 325 degrees farenheit.
2. Drain peaches and arrange in a pie tin with cut halves facing up.
3. Mix brown sugar and cinammon together in a bowl and evenly distribute brown sugar/cinammon mixture evenly among the peach halves.
4. Bake at 325 degrees about 15 minutes.
5. Serve piping hot peach halves topped with vanilla ice cream and enjoy!

INGREDIENTS

• 2 large fresh peaches, peeled,pitted and sliced
• 2 teaspoons brown sugar
• 1/4 cup sour cream
• 2 tablespoons chopped pecans

DIRECTIONS

1. Place sliced peach in a small serving dish.
2. sprinkle with brown sugar and spoon sour cream on top.
3. sprinkle with pecans.

INGREDIENTS

• 1 (20ounce)can crushed pineapple, in its own juice
• 2 (16ounce)bags frozen peaches(DO NOT THAW)
• 1 (18 1/4ounce)boxwhite cake mix
• 1/2 cup brown sugar
• 8 tablespoons margarine, melted
• 1/2 cup raisinsor pecans (optional)

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Spread curshed pineapple with its juices in the bottom of a 13×9 inch pan.
3. Next scatter one bag of frozen peaches over the pineapple.
4. Dump the white cake mix on top of the peaches.
5. Scatter second bag of frozen peaches over the cake mix.
6. Sprinkle the optional raisins or pecans.
7. Sprinkle the brown sugar over the raisins.
8. Next evenly pour the melted margarine over the entire pan.
9. Bake 55-60 minutes, or until the edges are crispy golden and pulling away from the side of the pan.
10. Serve warm with vanilla ice cream, frozen yogurt, or whipped cream.
11. Enjoy!

INGREDIENTS

• 1 (12ounce)package frozen raspberries, thawed (not in syrup)
• 1/4 cup honey
• 1/4 cup plain nonfat yogurt
• 2 tablespoons low-fat sour cream
• 1/2 teaspoon vanilla extract
• 4 large peaches, halved and pitted
• 1/2 cup fresh raspberries

DIRECTIONS

1. In food processor, combine frozen raspberries and honey, and process to a puree.
2. Strain mixture through a fine-mesh sieve into a bowl; discard seeds.
3. In a medium bowl, combine yogurt, sour cream and vanilla.
4. Reserving 1/4 cup raspberry puree, divide the remainder into 4 dessert bowls.
5. Dividing evenly, place 2-3 dollops of sour cream mixture on top of raspberry puree in each bowl.
6. With a sharp knife, briefly swirl the sour cream mixture and puree into a decorative pattern.
7. Place peaches on top of puree and sour cream mixture in bowls.
8. Top with fresh raspberries; spoon reserved puree over all.