Best Raspberry Peach Delight Recipes

RASPBERRY PEACH DELIGHT

Raspberry Peach Delight image

"This light dessert is a snap to make using prepared angel food cake," says Alice Reed of Penfield, New York. "I sometimes layer it in a glass trifle bowl and top it with fresh raspberries for an elegant party dish."

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 package (.3 ounce) sugar-free raspberry gelatin
1 cup boiling water
1 cup cold water
1 can (15 ounces) sliced peaches in juice, well 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

Steps:

Arrange cake cubes in a 13-in. x 9-in. dish. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin. , In a large 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.

Nutrition Facts : Calories 133 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 260mg sodium, Carbohydrate 24g carbohydrate, Fiber 0 fiber), Protein 3g protein.

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

Ingredients

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.