B4U Recipes - A Peach of a Cake

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A Peach of a Cake

1 angel food cake, store bought or homemade
1 cup peach nectar
1(1/3 ounce) box sugar-free peach gelatin mix
1(15 ounce) container low-fat ricotta cheese
1 (16 ounce) bag frozen peaches, thawed and drained or 2 cups fresh peaches or canned peaches
16 ounces non-dairy whipped topping or 2 cups whipped cream
2 tablespoons rum extract, I don’t use it (optional)

Directions ::..

This was originally a recipe from Sandra Lee’s Semi-Homemade Cooking. I took many liberties with both the ingredients and preparation. I’m sure it would be great with many combinations of fruit, fruit juice & gelatin. Peach just happens to be my favorite of the day.

1. Heat peach nectar in microwave for 1-2 minutes or until very hot but not boiling.

2. Pour over gelatin and stir till combined.

3. Cool in fridge for 15 minutes.

4. Cut the peach slices into 1/2″ pieces.

5. Stir peaches into ricotta then add in the gelatin mixture.

6. Chill another 30 minutes or until just set.

7. Meanwhile, using a serrated knife, cut top off angel food cake & hollow out center leaving a 1″ edge.

8. Eat the leftover cake pieces as a snack while you finish up the recipe.

9. Spoon cooled gelatin/ricotta/peach mixture into angel food shell & replace the top.

10. I usually have a couple of tablespoons too much filling. That’s the cook’s snack # 2.

11. **Tip – if you find that the center edge of the cake tries to fold in under the weight of the filling, place a juice glass in the hollow center. Remove it before serving.

12. Stir extract into whipped topping & frost the cake.

13. Garnish with peach slices, if desired.

14. Chill at least 1 hour before serving & keep any leftovers refrigerated.

15. Note: I’ve made this in a hurry & rather than hollowing out the cake, I cut it up into 1″ cubes & layered it with the filling for a trifle type dessert.