2/3
cup pureed peaches 1 teaspoon baking soda 5 tablespoons unsalted butter 1/4 cup low fat vanilla yogurt 3/4 cup brown sugar 2 large eggs 2/3 + 1/4 cup whole wheat white flour 1/3 cup toasted wheat germ 1/4 teaspoon salt 1/2 teaspoon vanilla bean paste 3 tablespoons poppy seeds.
Not exact matches
Stir in 3
cups of
peach puree, sugar and cinnamon.
3/4
cup unsweetened white grape or apple juice One 1.75 - ounce package no - sugar - needed fruit pectin (or 3 tablespoons from a jar) 5 to 6 medium
peaches, peeled, diced and coarsely
pureed in the food processor (3
cups of
puree) 1
cup granulated white sugar 1/8 teaspoon ground cinnamon Five 8 - ounce freezer - safe glass jelly jars & lids (cleaned and dried)
For the Filling: 8 ounces cream cheese (room temperature) 1 egg + 1 egg yolk 1 tablespoon yogurt 3 tablespoons sugar 1
cup fresh
peaches, chopped and
pureed (reserve 1/2
cup for serving) 2 tablespoons flour 1 tablespoon vanilla extract
Beat cream cheese until smooth and add egg, egg yolk, sugar, 1/2
cup peach puree and vanilla.
Add enough water to make 2
cups of
peach puree.
depending on the season, you could also use
pureed pumpkin, raspberries,
peaches, apples, etc. — if using chocolate chips, add 1/2 to the base and reserve 1/4
cup for the topping
Transfer 3/4
cup peach puree to a small bowl.
In a large pitcher, pour in sparkling wine and 1/4
cup PAMA Pomegranate Liqueur and
peach puree then stir well.