Raspberry Peach Delight Recipe

15

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

Preparation

Step 1

Arrange cake cubes in a 13-in. x 9-in. dish.
In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin.

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. Yield: 15 servings.

133 cal, 2g fat, 260mg sod, 24g carb