1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 (.3 ounce) box sugar-free raspberry gelatin
1 cup boiling water
1 cup cold water
1 (16 ounce) can reduced-sugar sliced peaches, drained and halved
3 cups cold fat-free milk
1 (1.5 ounce) package sugar-free instant vanilla pudding mix
1 (8 ounce) carton frozen reduced-fat whipped topping, thawed
Arrange cake cubes in a 13 x 9 x 2-inch dish.
In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange 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.
One serving equals: Calories 133; Fat 2g; Chol 1mg; Sodium 260mg; Carbs 24g; Fiber trace; Protein 3g
Exchanges: 1 starch, 1 fruit – WW Points: 3