1 1/4 cups milk
1 tablespoon apple cider vinegar
1 1/2 gallons peaches
1 tablespoon lemon juice
1 tablespoon lemon zest
2 teaspoons cinnamon
1 (1 ounce) package instant vanilla pudding mix
2 eggs
1 cup flaked coconut
1 cup bread crumbs
1 cup raisins
1 teaspoon almond extract
1/4 cup butter
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon vanilla extract
In a medium bowl, mix milk, vinegar, peaches, lemon juice, lemon zest, cinnamon, pudding mix, eggs, coconut, bread crumbs, raisins, almonds and butter. Mix enough so that the mixture is moist enough to form a ball. Roll in lemon zest.
Place the jelly dough into the dish. Fold over the sides of the dumplings so that they are facing up. Roll the base of the dumplings in the remaining 1/2 cup coconut. Place them in a single layer in the bottom of a large glass or metal casserole dish. Pour egg substitute over the entire surface. Spread evenly.
Pour the lemon cream into 12 cups of shallow dish pans. Place dumplings over the cream and sprinkle with graham cracker crumbs and almond extract. Pour half of the pudding over the dumplings.
Bake for 54 minutes in a preheated 350 degree F (175 degree C) oven.