Peach Pudding Streusel Cake

Ever since I saw photos of Zorra's peach crumble cake on another food blog, I knew I had to make it, but in a skinny, single-serve version. Amy's French Apple Pie was a good basis (having fruit and streusels) and I added pudding and some almond extract for the streusel to give it a different note. I am sure it would work well with fresh peaches, too.

Peach pudding streusel cake

1 canned, frozen or fresh peach, peeled and sliced
2 Tbsp Heart Smart Bisquick
1 Tbsp any whey
1 Tbsp Splenda
1 Tbsp brown splenda
2 Tbsp peach juice (from can)
1/2 ts almond extract
¼ cup egg beaters
1/2 cup sf ff Jell-O pudding

Streusel Topping:
2 Tbsp Heart Smart Bisquick
1 Tbsp Splenda
1/2 ts almond extract
½ Tbsp Parkay FF butter spread

Heat oven to 375 degrees. Spray small baking dish, and distributed pudding on the bottom of form. Arrange peach slices on top of pudding mixture. Stir Bisquick, any whey, white and brown Splenda. Add peach juice, almond extract, and egg beaters to dry mix and beat until smooth mixture. Pour over pudding and peaches. Mix together streusel topping with a fork until crumbly, and top the cake with streusel and bake 25 min at 375F, or until golden and ”set".