Frank's Recipes! Peach Angel Cake

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Peach Angel Cake

8 Servings

2 to 3 peaches
4 tablespoons all-fruit
1 tablespoon lemon juice
2 packets, sugar substitute
1/2 angel food cake, prepared
8 ounces fat free cream cheese, at room temperature
1/2 cup granulated sugar substitute, or 12 packets
1 teaspoon vanilla
1 envelope unflavored gelatin

Tear up angel food cake into small pieces. Beat cream cheese with mixer until fluffy; add sugar substitute and vanilla and beat. In a small sauce pan sprinkle gelatin over 1/4 C. cold water. Let set for 1 minutes. Over low-heat stir with wire whisk until all the gelatin is dissolved. Gradually add to cream cheese mixture and beat. Carefully beat in remaining 3/4 C. water. Pour cream cheese mixture over angel food cake pieces and fold until combined. Pour into 9 X 9 inch baking pan, spreading the top until smooth, (will still be bumpy but do the best you can). Chill until firm. Boil water in medium sauce pan. On the bottom of each peach score an X. Carefully place in boiling water for about a minute. Remove and peel off skin. Slice into slices and add lemon juice. Stir to coat. Sprinkle with equal and stir to distribute. Place slices on top of chilled cream cheese mixture. In a small pan stirring constantly, melt all-fruit. Brush on peaches and top of cake.