A Peach Of A Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 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)

Recipe

• 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.