I also try to eat wheat free and low sugar as much as I can. Here's the recipe, From the book Gluten Free, Sugar Free Cooking by Susan O'Brien: - 1/2 cup butter or butter substitute (room temperature) - 1/3 cup plus 1/8 cup agave or fruit sweetener (room temperature - 1/4 tsp vanilla - 3/4 cup brown rice flour - 2/3 cup pecans or walnuts, chopped finely - 8 oz cream cheese, softened - 1 egg - 1/2 tsp vanilla - 1 lb pears, peeled and sliced (fresh if possible. I had to use canned which I got from Whole Foods - it's in fruit juice, not syrup. Drain if using canned) - cinnamon Preheat oven to 350 degrees. Crust: Mix together butter and 1/3 cup of agave and blend until light and fluffy. Add vanilla, flour, and nuts. Press into bottom of 9 inch square pan and bake for 10 minutes or until set. (Probably should spray the pan if it's not non-stick? I used parchment paper). Let cool for a few minutes. Filling: Mix cream cheese and remaining 1/8 cup of agave until thoroughly mixed and fluffy. Add egg and vanilla and beat until smooth. Pour over crust and smooth out. Arrange pear slices on top of filling. Sprinkle cinnamon on top (to taste). Bake for 30 minutes. The filling should be set, but not browned. :-) Bonnie

Here is a no fat, no calorie treat I make (ok, not really, but you can pretend it is. LOL): Cut the crust off pieces of really fresh, soft bread. I usually use white. Spread with softened cream cheese and roll up jelly roll fashion. Cut into 4-5 pinwheels. Dip the pinwheels into butter, then into a mixture of cinnamon and sugar. Bake at 350 for 8-12 minutes, depending on how browned you want them. Longer for crispy...which is what I like. I love these things. I used to make them for my boys when they were little. I still make them on occasion as a "memory jolt". I also sometimes add chocolate chips. (Using the new non-stick foil works really well with these...and they do not store well. You will have to eat them all at one sitting.)

Yum, that looks good. Someone here posted a recipe for peaches & cream pie that our family loved. I really need to keep better records of where my recipes come. You didn't have enough peaches probably, & didn't mention pudding mix, but... Peaches & cream pie 3/4 c flour 1/2 t salt 1 t baking powder 1 (3 ounce) pk non-instant vanilla pudding mix 3 T butter, softened 1 egg 1/2 c milk 3 c sliced peaches, drained/syrup reserved 8 oz cream cheese, softened 1/2 c sugar 1 T sugar 1 t cinnamon Set oven at 350. Grease sides and bottom of a 10" deep-dish pie pan. Mix flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. Beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Bake 30 to 35 minutes. Chill. With fresh peaches, slice them, cover with some sugar & let set to form syrup. Good with strawberries too to

These are wonderful. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ==================== Source: Williams-Somona 8 oz tart pastry dough (or frozen puff pastry) 3 oz spinach or Swiss Chard 1 egg 2/3 cups heavy cream 3/4 cup freshly grated Emmenthaler Cheese 1/4 teasoon freshly grated nutmeg salt and pepper 3 oz Blue Cheese (Roquefort, Gorgonzola,etc.) 2 Tablespoons pine nuts . If using tart pastry, prepare the dough and refrigerator 30 minutes before you are eady to roll it out. If using commercial puff pastry defrost in the refrigerator or at room temperature. Preheat an oven to 425°F. Bring a large saucepan filled with water to a boil. Plunge the spinach or Swiss Chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt the cooking. Drain again, pressing against the greens to force out as much water as possible; set aside. Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and salt and pepper to taste and beat with a fork until completely blended. Coarsley chop the spinach or chard and add it to the bowl; stir well. On a lightly floured board, roll the dough out as thinkly as possible. Sprinkle the Roquefort or other blue cheese evently over the dough. With a fluted pastry cutter about 1 1/4 inches in diameter, cut out 18 dough rounds. Use the rounds to line 18 individual tartlet pans or wells in tartlet trays or miniature muffin pans. If using the former, arrange the lines pans on a large baking sheet. Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top. Place the tarlets in the oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve Warm.