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Peach Angel Dessert Recipe

Peach Angel Dessert Recipe photo by Taste of Home

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This light and lovely dessert is absolutely heavenly! Marge Hubrich of St. Cloud, Minnesota suggests, "Try this with fresh strawberries, raspberries or blueberries, too, using the corresponding flavor of gelatin. It's delicious with any of them."

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Peach Angel Dessert Recipe

Prep: 20 min. + chilling

Yield: 15 Servings

20 20

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-shaped angel food cake (10-1/2 ounces)
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.

Nutritional Analysis: One piece equals 215 calories, 4 g fat (3 g saturated fat), 9 mg cholesterol, 157 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

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

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Reviews for Peach Angel Dessert

Peach Angel Dessert

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(11-16) of 16 reviews

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Reviewed on May. 03, 2012 by 19mel59

Made this recipe for our family reunion and it was gone before I got some!! Everyone loved it (especially the kids) and wanted the recipe! Definitely a keeper.

Reviewed on May. 03, 2012 by maryscott23

Sugar loaded not for diabetics.

Reviewed on May. 03, 2012 by GLBinGA

I would love to try making this, but what size pan did you use to make a loaf-shaped angel food cake? Thanks for your help.

Reviewed on Feb. 15, 2010 by shandan23

I made this for the first time with peaches and it was amazing, their was barely enough to go around with my large family, since it was such a hit i made it again not even a week later and used raspberries. It was heavenly! Its so easy to make too, this recipe will definately be a part of my life.

Reviewed on Jan. 04, 2010 by fishrgal

Would the gelatin powder be jello right out of the box?

Reviewed on Jan. 02, 2009 by Carole5627361

I am not sure of the 1/4 cup gelatin powder as I never used a recipe that called for such a measurement. I would like to use the diet jello, would that be okay.

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