Ingredients
3/4 cup sugar2 tablespoons cornstarch1 cup water2 tablespoons corn syrup1/4 cup peach, apricot or orange gelatin powder1 loaf-shaped angel food cake (10-1/2 ounces)1 package (8 ounces) reduced-fat cream cheese2/3 cup confectioners’ sugar2 tablespoons fat-free milk1 carton (8 ounces) frozen reduced-fat whipped topping, thawed3 cups sliced peeled fresh or frozen unsweetened sliced peaches, thawed
Preparation
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. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times.
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.
Set aside 1/3 cup whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture; spread over cake. Top with peaches. Pour gelatin mixture over peaches.
Cover and refrigerate for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved whipped topping. Refrigerate leftovers.
