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Recipes
Raspberry Peach Delight
A simple recipe to prepare that will dazzle your guest's tastebuds.
Exchanges: 1 starch or 1 fruit
Nutrition facts per serving
Calories 133; Fat 2g; Cholesterol 1mg; Sodium 260mg; Carbohydrates 24g; Fiber trace; Protein 3g
Yield: Serves 15
Ingredients
- 1 prepared angel food cake (8 inches), cut into 1-inch cubes
- 1 box sugar-free raspberry gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 (16 ounce) can reduced-sugar sliced peaches, drained and halved
- 3 cups cold fat-free milk
- 1 (1.5 ounce) package sugar-free instant vanilla pudding mix
- 1 (8 ounce) carton frozen reduced-fat whipped topping, thawed
Instructions
- Arrange cake cubes in a 13 x 9 x 2-inch dish
- In a small bowl, dissolve gelatin in boiling water
- Stir in cold water
- Pour over cake
- Arrange peaches over gelatin
- In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened
- Spread over peaches
- Top with whipped topping
- Cover and refrigerate for at least 2 hours before cutting
User rating
User Feedback
(Page 1 of 1, 1 total comments)Sharon Hewlett
+I have made this twice and everyone loved it. The second time, I used sugar free cheesecake pudding instead of the vanilla and I liked it better.
posted Apr 8th, 2009 10:05 am