Raspberry Peach Delight Recipes

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RASPBERRY PEACH DELIGHT



Raspberry Peach Delight image

A friend gave me this recipe years ago. She used all sugar-free, low-fat ingredients to make it suitable for diabetics. I lost the recipe but a JAP friend found it in a magazine. My original version is only slightly different. This tastes like a wonderful, light summery dessert and no one will know it's a diabetic dessert.

Provided by Penny Peeler

Categories     Other Desserts

Time 20m

Number Of Ingredients 9

1 prepared sugar-free, fat-free angel food cake (8 - 10 ounces), cut or torn into 1-inch cubes
1 package (0.3 ounce) sugar-free raspberry gelatin
1 c boiling water
1 c cold water
1 can(s) (15 ounces) sliced peaches in juice, well drained, cut into halves
3 c cold, fat-free milk
1 package (1.5 ounces) sugar-free vanilla pudding
1 carton (8 ounces) reduced-fat, sugar-free cool whip
optional: garnish with fresh raspberries or peach slices

Steps:

  • 1. Arrange cake cubes in a 13-in. x 9-in. dish.
  • 2. Mix gelatin with hot water until dissolved, then add cold water. Mix well and pour immediately over cake cubes.
  • 3. Arrange peaches over gelatin.
  • 4. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches.
  • 5. Top with Cool Whip.
  • 6. Cover and refrigerate for at least 2 hours before cutting.
  • 7. Top with fresh raspberries or peach slices.
  • 8. Variations I have tried: Substitute sugar-free strawberry gelatin for the raspberry, use fresh sliced strawberries instead of the peaches, and top the Cool Whip with fresh blueberries for a colorful and delicious Fourth of July dessert.

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