Raspberry Peach Delight

Yield: 15 servings

Ingredients

• 1 (8 inch) prepared angel food cake, cut into 1 inch cubes
• 1 (.3 ounce) box sugar-free raspberry gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 (16 ounce) can reduced-sugar sliced peaches, drained and halved
• 3 cups cold fat-free milk
• 1 (1.5 ounce) package sugar-free instant vanilla pudding mix
• 1 (8 ounce) carton frozen reduced-fat whipped topping, thawed

Instructions

1. Arrange cake cubes in a 13 x 9 x 2 inch dish.
2. In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake.
3. Arrange peaches over gelatin.
4. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spread over peaches.
5. Top with whipped topping.
6. Cover and refrigerate for at least 2 hours before cutting.

Nutrition

Per serving: Calories 133; Fat 2g; Chol 1mg; Sodium 260mg; Carbs 24g; Fiber trace; Protein 3g

Exchanges: 1 starch, 1 fruit - WW Points: 3

Attribution

Posted by Filus at Recipe Goldmine 2003/11/10 22:41.