Raspberry Peach Delight

Penny Peeler


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.

★★★★★ 2 votes
20 Min
No-Cook or Other


prepared sugar-free, fat-free angel food cake (8 - 10 ounces), cut or torn into 1-inch cubes
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
package (1.5 ounces) sugar-free vanilla pudding
carton (8 ounces) reduced-fat, sugar-free cool whip
optional: garnish with fresh raspberries or peach slices

How to Make Raspberry Peach Delight


  • 1Arrange cake cubes in a 13-in. x 9-in. dish.
  • 2Mix gelatin with hot water until dissolved, then add cold water. Mix well and pour immediately over cake cubes.
  • 3Arrange peaches over gelatin.
  • 4In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand
    for 2 minutes or until soft-set. Spoon over peaches.
  • 5Top with Cool Whip.
  • 6Cover and refrigerate for at least 2 hours before cutting.
  • 7Top with fresh raspberries or peach slices.
  • 8Variations 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.

Printable Recipe Card

About Raspberry Peach Delight

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