Peach Angel Dessert Recipes

PEACH ANGEL FOOD CAKE

Peach Angel Food Cake image

This is a great tasting super easy (not to mention, low fat and low calorie) dessert!

Provided by Amy Brolsma

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Yield 14

Number Of Ingredients 2

Ingredients

1 (18.25 ounce) package angel food cake mix
1 (15 ounce) can diced peaches

Steps:

In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
Pour into tube pan or 2 loaf pans.
Bake according to directions on cake package.
If desired, serve with whipped topping.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 32.5 g, Fiber 0.2 g, Protein 3.1 g, Sodium 319.5 mg, Sugar 24.6 g

PEACH ANGEL DESSERT

Peach Angel Dessert image

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."

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 215 calories, Fat 4g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 157mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

PEACH ANGEL FOOD CAKE

Peach Angel Food Cake image

Dessert doesn't mean slaving in the kitchen all day long when you use this recipe. The prepared angel food cake makes it so easy.-Jean Nichols, Eugene, Oregon

Provided by Taste of Home

Categories Desserts

Time 5m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

6 slices angel food cake
2 cups canned sliced peaches, drained
3/4 cup heavy whipping cream, whipped
Ground nutmeg, optional

Steps:

Place cake on individual plates. Top with peaches and whipped cream; sprinkle with nutmeg if desired.

Nutrition Facts :

PEACH ANGEL DESSERT

Peach Angel Dessert image

Now you can have your cake and eat it, too...without feeling one bit guilty. This mouth-watering dessert is lower in fat and calories than you might expect...but as big on taste as ever! This light and lovely dessert is absolutely heavenly! Try this with fresh strawberries, raspberries or blueberries, too, using the corresponding flavor of gelatin. It's delicious with any of them. This recipe is from Marge Hubrich. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories < 30 Mins

Time 16m

Yield 15 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons corn syrup
1/4 cup peach gelatin, apricot gelatin or 1/4 cup orange gelatin
10 1/2 ounces angel food cake (1 loaf)
8 ounces reduced-fat cream cheese
2 tablespoons nonfat milk
2/3 cup confectioners' sugar
8 ounces frozen light whipped topping, thawed
3 cups fresh peaches, peeled and sliced or 3 cups sliced frozen peaches, thawed

Steps:

In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrupnuntil smooth. Cook and stir until mixture comes to a boil. Cook for 1-2 minutes 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 13x9x2-inches dish with the slices. In a mixing bowl, beat cream cheese and milk until blended. Gradually beat in confectioners' sugar. 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.

WW PEACH ANGEL FOOD CAKE

Ww Peach Angel Food Cake image

Make and share this Ww Peach Angel Food Cake recipe from Food.com.

Provided by Tonkcats

Categories Dessert

Time 35m

Yield 1-2 cakes (1 tube, 2 loaf pans), 10 serving(s)

Number Of Ingredients 2

Ingredients

1 (16 ounce) box angel food cake mix
1 (15 ounce) can peaches, diced, with juice

Steps:

In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
Pour into tube pan or 2 loaf pans.
Bake according to directions on cake package.
If desired, serve with whipped topping.

Nutrition Facts : Calories 185.8, Fat 0.3, Sodium 334.3, Carbohydrate 42.7, Fiber 0.8, Sugar 23.6, Protein 4.4

PEACHES AND CREAM ANGEL CAKE

Peaches and Cream Angel Cake image

You can have it all with this dream cake-tempting taste and easy on the waist!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 12

Number Of Ingredients 7

Ingredients

1/2 cup plum, strawberry or currant jelly
2 teaspoons cornstarch
1 tablespoon cold water
1 box Betty Crocker™ white angel food cake mix
1/2 teaspoon ground cinnamon
3 cups frozen (thawed) reduced-fat whipped topping
1 cup sliced peaches

Steps:

In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
In medium bowl, gently fold cinnamon into whipped topping. Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg

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