Peachy Angel Dessert
Posted for Low-Fat Tuesday
Nutritional Facts for 1 serving: Calories 215/ Fat 4 g (Saturated Fat 3 g) Cholesterol 9 mg/ Sodium 157 mg/ Carbohydrate 40 g
Servings 15
INGREDIENTS:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons corn syrup
1/4 cup peach or apricot or orange gelatin powder
1 loaf-shaped angel food cake, sliced into 9 slices
1 (8 ounce) package reduced-fat cream cheese
2/3 cup confectioners sugar, sifted
2 tablespoons fat-free milk
1 (8 ounce) carton reduced-fat Cool Whip frozen topping, thawed
3 cups sliced fresh peaches, peeled
INSTRUCTIONS:———————————–
In a small saucepan combine sugar and cornstarch; gradually whisk in water and corn syrup until smooth, then bring to a boil stirring constantly for 1-2 minutes or until thickened, then remove from the heat and stir in gelatin until dissolved.
Cool to room temperature, stirring several times.
Arrange the 9 slices of angel food cake in the bottom of an ungreased 13-in. x 9-inch dish ;set aside.
In a large bowl, beat cream cheese and confectioners sugar until smooth; gradually beat in milk.
Set aside 1/3 cup Cool Whip topping for garnish, then fold remaining Cool Whip topping
into cream cheese mixture, then spread over cake.
Top with peaches.
Pour gelatin mixture over peaches.
Cover and refrigerate for at least 4 hours.
Cut into squares.
Top each piece with about 1 teaspoon of reserved Cool Whip whipped topping.
Refrigerate leftovers.
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