Peach cream cake

This is still a dessert you will want to watch your portion size with, and you may wanna add a few more minutes on the treadmill, but if you want to indulge, here is a really good recipe where I substituted a lot of junk, for lower-calorie junk

servings 12

13 oz angel food cake, cut into 1/4" slices
1 tsp pure vanilla extract
14 oz fat-free sweetened condensed milk
2 cup Cool Whip� Free, thawed
1 cup cold water
29 oz peach slices in syrup, drained
3 oz fat-free vanilla pudding mix

Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl, combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla extract and whipped topping. Pour half the mixture over cake slices in pan. Arrange half the peach slices on top. Repeat layers. Chill four hours, or until set. Cut into squares.
Refrigerate leftovers.

Peach Cobbler (yes, even this can be healthy!)

I am a HUGE fan of splenda. It is made from sugar but without any calories! Some people say it is too expensive to bake with. My response? Can you really put a price on your health? It is worth it to bake with it! Here is a great, yummy peach cobbler that I have made many of times and nobody knew it was made with splenda!

• 1/4 butter
• 1 cup splenda
• 1 cup whole wheat flour
• 1 Tablespoon baking powder
• ¾ cup of skim milk
• 3 cups sliced fresh peaches, peeled or skins left on
• ½ cup splenda brown sugar
• ½ teaspoon cinnamon
• ½ cup pecans or walnuts (optional)

preheat oven to 350. Melt the butter either over the oven or in the microwave. Add the butter to a 8 inch baking dish.Then mix the dry ingredients (except brown sugar splenda) and the milk. Pour batter in the dish. Arrange the peaches over the mixture and then sprinkle the splenda brown sugar over it. Bake for 40-45 minutes. Rather than having the popular ice-cream on it, you can serve it with light or fat-free cool whip! It's truly delicious!