Jefferson County Recipe of the Day: Peach Angel Dessert

Peach Angel Dessert A Light & Lovely Dessert!

Peach Angel Dessert

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons corn syrup
1/4 cup peach gelatin powder
1 – 10-1/2 oz. loaf-shaped angel food cake
1 – 8 oz. package reduced-fat cream cheese
2/3 cup confectioners’ sugar
2 tablespoons fat-free milk
1 – 8 oz. carton frozen reduced-fat whipped topping, thawed
3 cups sliced peeled fresh sliced peaches

Directions

~In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrup until smooth. Bring to a boil. Cook and stir until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times.

~Cut angel food cake into nine slices. Line an ungreased 13×9″ dish with the slices; set aside.

~In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually beat in milk.

~Set aside 1/3 cup whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture; spread over cake. Top with peaches. Pour gelatin mixture over peaches.

~Cover and refrigerate for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved whipped topping. Refrigerate leftovers.

~Makes 15 servings.


Copyright © 2024 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Comments are temporarily closed. A new and improved comments section will be added soon.