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Raspberry Peach Delight

Total Time

Prep: 20 min. + chilling

Makes

15 servings

"This light dessert is a snap to make using prepared angel food cake," says Alice Reed of Penfield, New York. "I sometimes layer it in a glass trifle bowl and top it with fresh raspberries for an elegant party dish."

Ingredients

  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 can (15 ounces) sliced peaches in juice, well drained and halved
  • 3 cups cold fat-free milk
  • 1 package (1.5 ounces) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

  1. Arrange cake cubes in a 13-in. x 9-in. dish.
  2. In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin.
  3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting.

Nutrition Facts

1 piece: 133 calories, 2g fat (2g saturated fat), 1mg cholesterol, 260mg sodium, 24g carbohydrate, 0 fiber), 3g protein.

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