Peach Supreme


Serves: 9
Total Calories: 476

Ingredients

24 ounces peaches halves, well drained (3 cups)
3 eggs
1 1/2 cups heavy cream
1/4 cup splenda
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup almond flour
1/2 cup almond paste (1/2 of 8 oz. can), at room temperature, crumbled
1/3 cup splenda
1/3 cup butter, softened
water boiling
1/4 cup coconut flaked
1 cup heavy cream, whipped

Directions:

1. Preheat oven to 325°. Place nine peach halves, rounded-side up, in an 8 x 8 x 2-inch baking dish set aside. If any peach halves are left, reserve for another use.

2. In a medium bowl, beat eggs well. Add heavy cream, 1/4 cup splenda, vanilla and salt, stirring until well blended and sugar is dissolved. Carefully pour mixture around peaches.

3. In the same bowl using the back of a spoon or your fingers, mix flour, almond paste, 1/3 cup splenda and butter until well blended. Divide dough into nine portions (about 2 tablespoons each) and flatten slightly into rounds, about 2 1/2 inches in diameter. Place one on top of each peach half (edges will go into liquid). Set baking dish in a larger pan (13 x 9 x 2-inch) and place in oven. Fill larger pan with boiling water to a depth of 1 inch. Bake for 50 minutes sprinkle top with coconut. Bake 5 minutes longer or until a knife inserted in custard comes out clean. Carefully remove baking dish from water cool on a wire rack.

4. Cut into squares and serve warm or at room temperature with whipped cream if desired.

Nutritional Facts:

Serves: 9
Total Calories: 476
Calories from Fat: 384

This Peach Supreme recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.


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