A Peach of a Cake

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 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. 1

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

2. 2

   Pour over gelatin and stir till combined.

3. 3

   Cool in fridge for 15 minutes.

4. 4

   Cut the peach slices into 1/2" pieces.

5. 5

   Stir peaches into ricotta then add in the gelatin mixture.

6. 6

   Chill another 30 minutes or until just set.

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 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. 12

    Stir extract into whipped topping & frost the cake.

13. 13

    Garnish with peach slices, if desired.

14. 14

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

15. 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.