Raspberry Peach Delight

Penny Peeler

By
@ppeeler75

A friend gave me this recipe years ago. She used all sugar-free, low-fat ingredients to make it suitable for diabetics. I lost the recipe but a JAP friend found it in a magazine. My original version is only slightly different. This tastes like a wonderful, light summery dessert and no one will know it's a diabetic dessert.


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Comments:

Serves:

15

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1
prepared sugar-free, fat-free angel food cake (8 - 10 ounces), cut or torn into 1-inch cubes
1
package (0.3 ounce) sugar-free raspberry gelatin
1 c
boiling water
1 c
cold water
1 can(s)
(15 ounces) sliced peaches in juice, well drained, cut into halves
3 c
cold, fat-free milk
1
package (1.5 ounces) sugar-free vanilla pudding
1
carton (8 ounces) reduced-fat, sugar-free cool whip
optional: garnish with fresh raspberries or peach slices

Directions Step-By-Step

1
Arrange cake cubes in a 13-in. x 9-in. dish.
2
Mix gelatin with hot water until dissolved, then add cold water. Mix well and pour immediately over cake cubes.
3
Arrange peaches over gelatin.
4
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand
for 2 minutes or until soft-set. Spoon over peaches.
5
Top with Cool Whip.
6
Cover and refrigerate for at least 2 hours before cutting.
7
Top with fresh raspberries or peach slices.
8
Variations I have tried: Substitute sugar-free strawberry gelatin for the raspberry, use fresh sliced strawberries instead of the peaches, and top the Cool Whip with fresh blueberries for a colorful and delicious Fourth of July dessert.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Diabetic, Low Fat
Other Tags: Quick & Easy, Healthy