Prep 15 mins
Cook 1 min
Now you can have your cake and eat it, too...without feeling one bit guilty. This mouth-watering dessert is lower in fat and calories than you might expect...but as big on taste as ever! This light and lovely dessert is absolutely heavenly! Try this with fresh strawberries, raspberries or blueberries, too, using the corresponding flavor of gelatin. It's delicious with any of them. This recipe is from Marge Hubrich. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.
- 3⁄4 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 2 tablespoons corn syrup
- 1⁄4 cup peach gelatin, apricot gelatin or 1⁄4 cup orange gelatin
- 10 1⁄2 ounces angel food cake (1 loaf)
- 8 ounces reduced-fat cream cheese
- 2 tablespoons nonfat milk
- 2⁄3 cup confectioners' sugar
- 8 ounces frozen light whipped topping, thawed
- 3 cups fresh peaches, peeled and sliced or 3 cups sliced frozen peaches, thawed
- In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrupnuntil smooth. Cook and stir until mixture comes to a boil. Cook for 1-2 minutes until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times.
- Cut angel food cake into nine slices. Line an ungreased 13x9x2-inches dish with the slices. In a mixing bowl, beat cream cheese and milk until blended. Gradually beat in confectioners' sugar. Set aside 1/3 cup whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture; 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 whipped topping. Refrigerate leftovers.