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Blueberry peach cream cheese bake

Drizzle
Prep Time 1 hr 15 mins
Cook Time 35 mins
Total Time 1 hr 50 mins
Course Baking
Servings 6

Ingredients
  

  • 2.5 cups frozen peaches
  • 1.5 cups frozen blueberries
  • 1-7.5 oz pack of biscuits *see pic be sure you are using the right size, it is 17SP for the whole pack
  • 1/2 Tbsp sugar mixed with 1 tsp cinnamon to coat biscuit pieces
  • 1/2 Tbsp flour
  • 1 Tbsp sugar
  • 1 egg
  • 6 oz light cream cheese softened
  • 1 Tbsp milk
  • 1/2 tsp vanilla

Instructions
 

  • Preheat oven to 350F, spray a 9x13 casserole dish with some non stick spray.
  • Layer the frozen fruit in the bottom of the dish.
  • Cut the 10 small biscuits into 6 pieces each, then place the cut pieces in a bag and sprinkle the sugar/cinnamon mixture in, shake well and coat the biscuit pieces.
  • Evenly divide the dough pieces on top of the fruit.
  • In a bowl using an electric mixer beat together the cream cheese, egg, vanilla, milk, flour and 1Tbsp sugar. Mix to well blended then pour cream cheese mixture over top of the fruit/biscuits.
  • Bake in the oven for approx 35 minutes or until the cheese seems settled. The dish will need to chill in the fridge since it is similar to cheesecake for at least one hour although longer would be better, it will make it easier to cut *I added the chill time to the prep time
  • Cut into 6 equal servings

Notes

Freestyle SP- Blue, green & purple- 6 using the WW recipe builder
Points Plus- 5 using PP calculator
Nutritional info per serving.. Calories 234...Fat 6.2g...Sat fat 3.4g...Carbs 38.1g...Fiber 1.9g...Sugar 12.4g...Protein 5.6g *Please note these numbers incl all ingredients (incl the fruit) SP & PP were figured out before adding the fruit to the ingredient list, if you use these numbers in your calculator you will get a higher point value