This was originally a recipe from Sandra Lee's Semi-Homemade Cooking. I took many liberties with both the ingredients and preparation. I'm sure it would be great with many combinations of fruit, fruit juice & gelatin. Peach just happens to be my favorite of the day.
- 1 angel food cake, store bought or homemade
- 1 cup peach nectar
- 1 (1/3 ounce) box sugar-free peach gelatin mix
- 1 (15 ounce) container low-fat ricotta cheese
- 1 (16 ounce) bag frozen peaches, thawed and drained or 2 cups fresh peaches or 2 cups canned peaches
- 16 ounces non-dairy whipped topping or 2 cups whipped cream
- 2 tablespoons rum extract, I don't use it (optional)
- Heat peach nectar in microwave for 1-2 minutes or until very hot but not boiling.
- Pour over gelatin and stir till combined.
- Cool in fridge for 15 minutes.
- Cut the peach slices into 1/2" pieces.
- Stir peaches into ricotta then add in the gelatin mixture.
- Chill another 30 minutes or until just set.
- Meanwhile, using a serrated knife, cut top off angel food cake & hollow out center leaving a 1" edge.
- Eat the leftover cake pieces as a snack while you finish up the recipe.
- Spoon cooled gelatin/ricotta/peach mixture into angel food shell & replace the top.
- I usually have a couple of tablespoons too much filling. That's the cook's snack # 2.
- **Tip - if you find that the center edge of the cake tries to fold in under the weight of the filling, place a juice glass in the hollow center. Remove it before serving.
- Stir extract into whipped topping & frost the cake.
- Garnish with peach slices, if desired.
- Chill at least 1 hour before serving & keep any leftovers refrigerated.
- Note: I've made this in a hurry & rather than hollowing out the cake, I cut it up into 1" cubes & layered it with the filling for a trifle type dessert.
I liked the taste of this but had some real problems with the cake trying to fold in and I just didn't understand the bit about using the hollowed glass to prevent the cake from falling in:-( Sorry. Anyway this makes a decent trifle which is what it ended up being for me. Still, we weren't wowed by the ricotta, gelatin fruit filling. I really like the idea of this cake so the next time I will tweak it a bit and use my sister-in- law's Betty Crocker Bake'n' Fill cake pans.