Raspberry Peach Delight

1
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.

Rating:

★★★★★ 2 votes

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

How to Make Raspberry Peach Delight

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.

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About Raspberry Peach Delight




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