Peach Angel Dessert Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
1 piece: 215 calories, 4g fat (3g saturated fat), 9mg cholesterol, 157mg sodium, 40g carbohydrate (0 sugars, 1g fiber), 3g protein.
Reviews for Peach Angel Dessert
"Made it with raspberries. I'm waiting until Colorado peaches are in season this summer to make it that way. I think my grown kids would love this with mandarin oranges since they love mandarin orage salad with cottage cheese and whipped cream and marshmallows. I served it at a meeting at my house and had requests for seconds!! YUM!!!"
"Made this for mothers day was a huge hit, everyone loved it will definitely make it again maybe with different fruit. Very easy to make would not change a thing!"
"This was a big hit with all our guests. So easy to make! Now I have to make it for all functions. Love it!"
"I loved this recipe! For the fruit I used sliced strawberries and blueberries. It looked so patriotic that I'll make it again for the 4th of July. The recipe was very easy and tasted like strawberry shortcake - only better and looked fancier. I'll make it again using other fruits and jello flavors too."
"Made this using raspberry jell-o & frozen raspberries - bought a round angel food cake & cut it into 9 pieces. Wonderful!!My husband already asked me to make it again! 1/4 c is about the size of a small package of jell-o"
"this recipe is wonderful, I've made it many times, to cut back on the sugar I use splenda instead and sugar free gelatin (1/2 pkg or to taste) and sugar free cool whip. Everyone loved it."
"This looks delicious but not very healthy with all that sugar. How do you get 15 servings from a 9x13 pan????"
"Fruit flavored gelatin powder can be purchased in bulk and purchased on the web and in some specialty markets. I suspect that the terminology here was a way to avoid the brand name Jello."
"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."
"Sugar loaded not for diabetics."
"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."
"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."
"Would the gelatin powder be jello right out of the box?"
"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."