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Gelatin: Raspberry Peach Delight

Source of Recipe

Barbo's Diet Kitchen - Carol W.
Raspberry Peach Delight

WW Points
Exchanges
Serves 15
A. Reed

1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 pkg (.3 oz) sugar-free raspberry gelatin
1 cup boiling water
1 cup cold water
1 can (16 oz) reduced-sugar sliced peaches, drained and halved
3 cups cold fat-free milk
1 pkg (1.5 oz) sugar-free instant vanilla pudding mix
1 carton (8 oz) frozen reduced-fat whipped topping, thawed

Arrange cake cubes in a 13x9x2 inch 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 or until slightly thickened. Spread over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting.

One serving equals:Calories 133; Fat 2g; Chol 1mg; Sodium 260mg; Carbs 24g; Fiber trace; Protein 3g ++++ Exchanges: 1 starch, 1 fruit ++++ WW Points: 3