Peach Angel Dessert

Name: Peach Angel Dessert
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 15
Cuisine: Global
Ingredients: 283 grams loaf-shaped angel food cake; 80 grams confectioners sugar; 2 Tbsps corn syrup; 2 Tbsps cornstarch; 2 Tbsps fat-free milk; 227 grams package reduced-fat cream cheese; 5 milliliters peach, apricot or orange gelatin powder; 462 grams sliced peeled fresh or frozen unsweetened sliced peaches, thawed; 150 grams sugar; 237 milliliters water; 227 grams carton frozen reduced-fat whipped topping, thawed

Peach Angel Dessert takes roughly 20 minutes from beginning to end. This recipe serves 15. One portion of this dish contains roughly 3g of protein, 4g of fat, and a total of 199 calories. If you have angel food cake, cream cheese, milk, and a few other ingredients on hand, you can make it. It works well as a very affordable dessert.

Instructions

In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrup until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.

Ingredients you will need

Corn Syrup

Corn Starch

Sugar

Water

Equipment you will use

Sauce Pan

Whisk

Remove from the heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times.

Ingredients you will need

Gelatin

Cut angel food cake into nine slices. Line an ungreased 13-in. x 9-in. dish with the slices; set aside. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk.

Ingredients you will need

Powdered Sugar

Angel Food Cake

Cream Cheese

Milk

Equipment you will use

Bowl

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

Ingredients you will need

Whipped Topping

Cream Cheese

Peach

Spread

Pour gelatin mixture over peaches.

Ingredients you will need

Gelatin

Peach

Cover and refrigerate for at least 4 hours.

Cut into squares. Top each piece with about 1 teaspoon of reserved whipped topping. Refrigerate leftovers.

Ingredients you will need

Whipped Topping

Equipment

Sauce Pan

Whisk

Bowl

Ingredients

Servings:

283grams

loaf-shaped angel food cake 80grams

confectioners' sugar 2Tbsps

corn syrup 2Tbsps

cornstarch 2Tbsps

fat-free milk 227grams

package reduced-fat cream cheese 5milliliters

peach, apricot or orange gelatin powder 462grams

sliced peeled fresh or frozen unsweetened sliced peaches, thawed 150grams

sugar 237milliliters

water 227grams

carton frozen reduced-fat whipped topping, thawed

Recommended wine: Cream Sherry, Port, Moscato Dasti

Dessert on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "