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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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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. Ingredients:
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 2 cups canned peaches |
16 ounces non-dairy whipped topping or 2 cups whipped cream |
2 tablespoons rum extract, i don't use it (optional) |
Directions:
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.
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