RUM RICOTTA CAKE

Rum Ricotta Cake image

Provided by Marsha Hamner

Categories Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

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1 large angel food cake, store-bought
1 cup white grape juice
3 ounces sugar-free peach gelatin mix
16 ounces frozen peaches, drained
15 ounces low-fat ricotta cheese
12 ounces non-dairy whipped topping
2 tablespoons rum extract
5 slices peaches (from bag of frozen peaches)

Steps:

Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border.
In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese.
Chill in refrigerator for about 30 minutes.
In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake.
Chill for 1 hour before serving. Garnish with peach slices.

Nutrition Facts : Calories 354.2, Fat 10.3, SaturatedFat 8, Cholesterol 11, Sodium 309.3, Carbohydrate 58.2, Fiber 0.9, Sugar 41.6, Protein 7.9