1 prepared angel food cake (8 inches, cut into 1-inch cubes
1 package (.3 ounce sugar-free raspberry gelatin
1 cup boiling water
1 cup cold water
1 can (16 ounces) reduced-sugar sliced peaches drained and halved
3 cups cold fat-free milk
1 package (1.5 ounces) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Arrange cake cubes in a 13-in. x 9-in. x2-in. dish.
In a small bowl, dissolve gelatin in boiling water; stir in cold water. pour over cake. Arange peaches over gelatin. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spread over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting.
Yield 15 servings.

one piece equals:-
calories 133
fat 2gr.
saturated fat 2 gr.
cholesterol 1mg.
sodium 260mg.
carbohydrate 24 gr.
trace of fiber
protein 3gr.

Posted to the list by Paulette Lascasse