Fruit Pudding Bake
2001-08-23 @ 4:46 p.m.
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I debated with myself on Sunday whether to make ice cream or the peach pudding bake for dessert. The peach pudding bake was lower in fat, but the main reason I made it instead of ice cream was that it was something new and different to cook.
The original recipe in Better Homes and Gardens (Sept 2001) was for Pour-and-Bake Pear Pudding. It is amazingly easy. Here are the ingredients as they list them.
2 15 oz cans pear halves in light syrup
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup plain low-fat or fat-free yogurt
2 eggs
1 tsp vanilla
3 tbsp brown sugar
I had half a bag of frozen sliced peaches (about 3 cups) instead of the pears. So I thawed those, and when the recipe calls for adding the juice from the canned pears I used 1/3 cup orange juice with added water to make 1/2 cup liquid. I probably could have used a little more liquid to make a total of 3/4 cup. But it came out just fine.
Preheat oven to 375 degrees (F). Drain pear halves, reserving 3/4 cup syrup. Score round side of pear halves with shallow crosswise cuts. Set pears and syrup aside.
In a blender container or food processor bowl place flour and granulated sugar. Cover and blend or process until combined. (This prevents flour from clumping.) Add yogurt, eggs, vanilla, and the reserved pear syrup. Cover and blend or process until smooth.
Grease a 9 1/2 X 1 1/2 or 10 X 1 1/2 inch deep quiche dish. Arrange pear halves, cut side down, in bottom of the dish. Pour batter over fruit. Sprinkle with brown sugar. Bake for 25 to 30 minutes or until center is just set when gently shaken. Cool on a wire rack about 30 minutes. Spoon into dessert dishes; serve warm. Makes 6 servings.
We enjoyed this very much, and, like I said, it was just as good spooned right out of the baking dish sitting in bed at the end of the evening.
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