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Raspberry Peach Delight

A simple recipe to prepare that will dazzle your guest's tastebuds.

Exchanges: 1 starch or 1 fruit Nutrition facts per serving Calories 133; Fat 2g; Cholesterol 1mg; Sodium 260mg; Carbohydrates 24g; Fiber trace; Protein 3g
Yield: Serves 15


  • 1 prepared angel food cake (8 inches), cut into 1-inch cubes
  • 1 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


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

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(Page 1 of 1, 1 total comments)

Sharon Hewlett

I have made this twice and everyone loved it. The second time, I used sugar free cheesecake pudding instead of the vanilla and I liked it better.

posted Apr 8th, 2009 10:05 am


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