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Peach Angel Dessert
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |