Raspberry Peach Delight


  • 1 prepared angel food cake (8 inches), cut into 1-inch cubes
  • 1 (.3 ounce) box sugar-free raspberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 (16 ounce) can reduced-sugar sliced peaches, drained and halved
  • 3 cups cold fat-free milk
  • 1 (1.5 ounce) package sugar-free instant vanilla pudding mix
  • 1 (8 ounce) carton frozen reduced-fat whipped topping, thawed


  1. Arrange cake cubes in a 13 x 9 x 2-inch dish.
  2. In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake.
  3. Arrange peaches over gelatin.
  4. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spread over peaches.
  5. Top with whipped topping.
  6. Cover and refrigerate for at least 2 hours before cutting.

Serves 15.

One serving equals: Calories 133; Fat 2g; Chol 1mg; Sodium 260mg; Carbs 24g; Fiber trace; Protein 3g

Exchanges: 1 starch, 1 fruit - WW Points: 3

Posted by Filus at Recipe Goldmine 2003/11/10 22:41.

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