Picnic

Peaches and Cream Muffin-Cake is for Dessert.

Peaches and Cream Muffin-Cake takes 30 minutes to prepare.

Peaches and Cream Muffin-Cake takes 60 minutes to cook.

Peaches and Cream Muffin-Cake makes 24 servings.

The ingredients for Peaches and Cream Muffin-Cake are:

3 oz silken firm tofu
1 cup low-fat peach yoghurt
1/2 cup melted premium vanilla ice cream
3/4 cup brown sugar
3 tbsp canola oil
3/4 tsp salt
2 1/2 cups all-purpose flour
3/4 cup rolled oats
2 tbsp baking powder
1/4 tsp baking soda
1/4 tsp allspice
2/3 cup ginger ale (not diet)
2 cups chopped peeled peaches

Here is how you make Peaches and Cream Muffin-Cake:

Preheat the oven to 350F, grease a 9x13" pan.In a food processor, combine the tofu, yoghurt,ice cream, sugar, oil and salt. Puree until smooth.In a bowl, whisk together the flour, oats, baking powder, baking soda and allspice.Add the pureed mixture and the ginger ale and mix until combined.Fold in the peaches.Spread in the pan and bake for 1 hour, until tests done.Serving Size: Makes one 9x13" pan, 24 piecesNumber of Servings: 24Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Peaches and Cream Muffin-Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 131.9

• Total Fat: 2.9 g
• Cholesterol: 2.1 mg
• Sodium: 22.5 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 0.9 g
• Protein: 2.9 g

The dietary needs meet for Peaches and Cream Muffin-Cake is Vegetarian