• 1 small pkg sugar-free vanilla pudding mix, regular, not instant
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 egg
  • 1/8 cup 2% milk
  • 3 Tbsp 30% calorie-reduced margarine (such as Imperial)
  • 2 cups carrots, peeled & shredded
  • 1 (20 oz) can sliced peaches, drained & juice reserved


  • 1 (8 oz) pkg Neufchatel (light) cream cheese, softened at room temperature
  • 1/8 cup carrots, peeled & shredded
  • 1/8 cup sugar
  • 3 Tbsp reserved peach juice


  • 1 Tbsp sugar
  • 1/8tsp cinnamon


Content Continues Below ⤵ ↷

  1. Preheat oven to 350F. Combine flour, pudding mix, baking powder, salt, egg, milk and margarine. Mix at high speed of mixer for two minutes. Fold in carrots and pour into a 10-inch deep pie plate, which has been coated with a nonsitck vegetable spray. Top with well-drained peach slices.
  2. Combine cream cheese with sugar and 3 tablespoons of reserved peach juice. Beat at medium speed of mixer for 2 or 3 minutes, or until smooth and creamy. Fold in carrots. Spread on top of the peach slices in pie plate, to within one inch of edge.
  3. Combine sugar and cinnamon and sprinkle over the cream cheese mixture. Bake for 35 to 40 minutes or until sides and bottom are golden brown.

Recipe Yield: Prep Time: 25 Minutes - Cost: $``Servings: 8 - Difficulty Level: 2

Nutritional Information Per Serving:

Calories: 241
Fat: 8 grams
Sodium: 344 milligrams
Cholesterol: 44 milligrams
Carbohydrates: 36 grams

Diabetic Exchanges

1-1/2 Bread/Starch; 1 Vegetable; 1 Fat

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