raspberry peach delight

★★★★★ 2 Reviews
ppeeler75 avatar
By Penny Peeler
from Hickory, NC

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.

serves 15
prep time 20 Min
method No-Cook or Other

Ingredients For raspberry peach delight

  • 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
    (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

  • 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.