Raspberry Peach Delight Recipe

4.5 3 13
Raspberry Peach Delight Recipe
Raspberry Peach Delight Recipe photo by Taste of Home
Publisher Photo

Raspberry Peach Delight Recipe

Read Reviews
4.5 3 13
Publisher Photo
"This light dessert is a snap to make using prepared angel food cake," says Alice Reed of Penfield, New York. "I sometimes layer it in a glass trifle bowl and top it with fresh raspberries for an elegant party dish."
Recommended: 22 Best Summer Pies
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 can (15 ounces) sliced peaches in juice, well drained and halved
  • 3 cups cold fat-free milk
  • 1 package (1.5 ounces) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

Arrange cake cubes in a 13-in. x 9-in. dish.
In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting. Yield: 15 servings.
Originally published as Raspberry Peach Delight in Light & Tasty December/January 2002, p47

  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 can (15 ounces) sliced peaches in juice, well drained and halved
  • 3 cups cold fat-free milk
  • 1 package (1.5 ounces) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  1. Arrange cake cubes in a 13-in. x 9-in. dish.
  2. In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin.
  3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting. Yield: 15 servings.
Originally published as Raspberry Peach Delight in Light & Tasty December/January 2002, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRaspberry Peach Delight

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cheli2000 User ID: 5862271 219229
Reviewed Jan. 30, 2015

"This is always a hit, its a satisfying yet light dessert. You can enjoy it and not feeling guilty at the end of your meal."

MY REVIEW
lindachicken__Oklahoma User ID: 227696 118530
Reviewed May. 17, 2013

"We LOVE this...I fix it for my husband (using low/no fat products) the family thinks it GREAT and it is Diabetic-Friendly. Thank you for sharing one of our all-time favorites! Linda"

MY REVIEW
beryl518 User ID: 1778115 82507
Reviewed Jun. 26, 2008

"I made 2 of these for a TOPS graduation night and they were a hit!!!!!Everybody asked for the recipe. I added a few fresh raspberries to the peach layer and made a peach and raspberry flower for the centre-very pretty.Even my partner liked it and he's not a big fan of my sugar free stuff. A great dessert for diabetics and dieters. Thanks"

Loading Image