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Peach Whip

I needed a gluten free dessert recently and that’s not as easy as you’d think.  I wanted to use canned peaches in some way in a sort of creamy mixture.  Pudding wasn’t an option because the boxes of pudding I had all listed barley, another no-no for people who need to avoid gluten.  I decided to throw together a mixture of cream cheese and yogurt as the creamy base for my fruit dessert.  I either got lucky or was wise.  Probably the former. It was delicious. Lots of fruity goodness!

The variety of fruits you could use in this recipe is endless, including canned or fresh fruits.  Use your imagination or what is in your fridge and pantry.  Of course you could add even more fruit than the recipe suggests!  My recipe was for a large crowd, you could also cut it in half for a smaller batch.

In a large bowl I softened the two bricks of cream cheese in the microwave for 2 minutes.  I used my hand mixer to whip them up until they were smooth, then whipped in the yogurt.  I tasted and it wasn’t quite what I’d envisioned so I added a cup of sugar.  I didn’t want too much sweetness, since the canned pears were already sweet.

In an “aha!” moment I decided to drain a can of crushed pineapple and beat that in with the cream cheese and yogurt.  That was a good idea, as it made the mixture a bit more flavorful.  It already tasted somewhat like cheesecake, the extra fruit flavor was a bonus.

Peaches strained and chopped, I folded them into the cream mixture.  I started with 3 cans then added 2 more for good measure.  I wanted the fruit to be the star, surrounded by the creaminess.

I covered and refrigerated the whip for several hours.

We liked the whipped fruit. I think the fruit could be doubled for a better fruit to whip ratio. I’d also like to try a variety of berries: strawberries, blueberries, raspberries. This recipe is just a start!

Peach Whip

  • Servings: 16
  • Difficulty: easy
  • Print

A quick, creamy treat that could be adapted for any combination of fruit.

  • 16 ounces cream cheese; softened
  • 24 ounces vanilla yogurt
  • 1 cup sugar
  • 20 ounce can crushed pineapple; drained
  • 5 15 ounce cans peach slices; drained and cut up
In a large bowl, beat the cream cheese with an electric mixer until smooth.  Beat in yogurt, sugar and crushed pineapple.

Drain and chop peaches into 1″ pieces.  Stir into cream cheese mixture.  Cover and refrigerate for several hours.

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