Peach Angel Dessert Recipe

Ingredients

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 2 tablespoons corn syrup
• 1/4 cup peach, apricot or orange gelatin powder
• 1 loaf (10-1/2 ounces) angel food cake
• 1 package (8 ounces) reduced-fat cream cheese
• 2/3 cup confectioners' sugar
• 2 tablespoons fat-free milk
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 3 cups sliced peeled fresh or frozen unsweetened sliced peaches, thawed

Directions

• In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrup until smooth. Bring to a boil. Cook and stir for 1-2 minutes or 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 13-in. x 9-in. dish with the slices; set aside. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk.
• 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. Yield: 15 servings.

Peach Angel Dessert published in Light & Tasty August/September 2003, p48