Low-Fat Peach Cake Recipe

Name: Low-Fat Peach Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon sugar; 1 teaspoon ground cinnamon; 2 cups all-purpose flour; 1 1/2 cups sugar; 1/2 cup Crisco shortening; 1/2 cup milk; One 15-ounce can cling peaches, drained (reserve 1/2 cup juice); 3 egg whites; 3 1/2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla; 1 teaspoon salt; One 6-ounce container nonfat peach yogurt; One 8-ounce container Lite Cool Whip

Servings: persons

1/4 teaspoon sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup Crisco shortening
1/2 cup milk
One 15-ounce can cling peaches, drained (reserve 1/2 cup juice)
3 egg whites
3 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon salt
One 6-ounce container nonfat peach yogurt
One 8-ounce container Lite Cool Whip

1
Preheat oven to 350 degrees.
2
Use no-stick cooking spray in Bundt pan.
3
Mix together sugar and cinnamon.
4
Sprinkle mixture over bottom and sides of pan.
5
Combine all cake ingredients together, including reserved juice.
6
Beat with mixer on low speed for 30 seconds, scraping bowl constantly.
7
Beat on high speed for 2 minutes.
8
Pour into Bundt pan.
9
Bake for 40 to 45 minutes.
10
Remove from oven; cool completely.
11
Frost with icing immediately before serving.
12
Mix together.
13
Frost cake.

648

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 teaspoon sugar, 1 teaspoon ground cinnamon, 2 cups all-purpose flour, 1 1/2 cups sugar, and more.

Yes, Low-Fat Peach Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Peach Cake

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