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Peach Angel Dessert

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 peaches, thawed

In a small saucepan, combine sugar and cornstarch. Gradually whisk in

Printed from tasteofhome.com Jul 25, 2008

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Peach Angel Dessert cont.

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. x 2-in. dish with the slices; set aside. In a large mixing
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.