Raspberry Peach Delight

Raspberry Peach Delight is a snap to make using prepared angel food cake. I sometimes layer it in a glass trifle bowl and top it with fresh raspberries for an elegant party dish.
--Alice Reed, Penfield, New York

INGREDIENTS:

1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 package (.3 ounce) sugar-free raspberry gelatin
1 cup boiling water
1 cup cold water
1 can (16 ounces) reduced-sugar sliced peaches, 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. x 2-in. dish. In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin. In a 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.

NUTRITIONAL INFO

1 piece equals:

133 calories
2 g fat (2 g saturated fat)
1 mg cholesterol
260 mg sodium
24 g carbohydrate
trace fiber
3 g protein

Diabetic Exchanges:

1 starch, 1 fruit.

TASTY TIP

For a heavenly treat, you can't beat angel food cake! It's perfect for those who want to eat light since it contains no oil and only egg whites and no yolks. (Sponge cakes and chiffon cakes are also light textured, but both contain egg yolks.)

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