Best 2 Peach Angel Dessert Recipes

Indulge in a delightful culinary journey with our Peach Angel Dessert, a heavenly creation that combines the vibrant flavors of fresh peaches, a creamy filling, and a crispy graham cracker crust. This tantalizing dessert boasts a medley of textures and flavors that will leave you wanting more. With three variations to choose from, including a no-bake option, gluten-free variation, and a traditional baked version, this recipe caters to all dietary preferences and skill levels. Embark on this dessert-making adventure and treat yourself or your loved ones to a slice of pure bliss.

Here are our top 2 tried and tested recipes!

PEACH ANGEL DESSERT

Peach Angel Dessert image

This light and lovely dessert is absolutely heavenly! Marge Hubrich of St. Cloud, Minnesota suggests, "Try this with fresh strawberries, raspberries or blueberries, too, using the corresponding flavor of gelatin. It's delicious with any of them."

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 11

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons corn syrup
1/4 cup peach, apricot or orange gelatin powder
1 loaf-shaped angel food cake (10-1/2 ounces)
1 package (8 ounces) reduced-fat cream cheese
2/3 cup confectioners' sugar
2 tablespoons fat-free milk
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 cups sliced peeled fresh or frozen unsweetened sliced peaches, thawed

Steps:

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.

Nutrition Facts : Calories 215 calories, Fat 4g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 157mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

PEACH ANGEL DESSERT

Peach Angel Dessert image

Now you can have your cake and eat it, too...without feeling one bit guilty. This mouth-watering dessert is lower in fat and calories than you might expect...but as big on taste as ever! This light and lovely dessert is absolutely heavenly! Try this with fresh strawberries, raspberries or blueberries, too, using the corresponding flavor of gelatin. It's delicious with any of them. This recipe is from Marge Hubrich. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories < 30 Mins

Time 16m

Yield 15 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons corn syrup
1/4 cup peach gelatin, apricot gelatin or 1/4 cup orange gelatin
10 1/2 ounces angel food cake (1 loaf)
8 ounces reduced-fat cream cheese
2 tablespoons nonfat milk
2/3 cup confectioners' sugar
8 ounces frozen light whipped topping, thawed
3 cups fresh peaches, peeled and sliced or 3 cups sliced frozen peaches, thawed

Steps:

In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrupnuntil smooth. Cook and stir until mixture comes to a boil. Cook for 1-2 minutes 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 13x9x2-inches dish with the slices. In a mixing bowl, beat cream cheese and milk until blended. Gradually beat in confectioners' sugar. 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.

Tips:

For the best results, use ripe, juicy peaches.
If you don't have fresh peaches, you can use frozen or canned peaches. Just be sure to thaw them before using.
If you want a creamier dessert, you can use whipped cream or vanilla ice cream instead of the yogurt.
To make the dessert ahead of time, you can assemble it and then refrigerate it for up to 24 hours before serving.
Garnish the dessert with fresh mint or a sprinkle of cinnamon before serving.

Conclusion:

Peach Angel Dessert is a light and refreshing dessert that is perfect for summer. It is easy to make and uses simple ingredients. The combination of peaches, yogurt, and honey is delicious and satisfying. Whether you are entertaining guests or just looking for a sweet treat, Peach Angel Dessert is sure to please.