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Diabetic Friendly Raspberry Peach Delight

Course Dessert


  • 1-8 prepared sugar-free angel food cake cut or broken into pieces
  • 1-.3 oz. pkg. sugar free raspberry jello
  • 1 c. boiling water
  • 1 c. cold water
  • 1-16 oz. can light peach slices drained
  • 3 c. fat free milk
  • 1-1.5 oz. pkg. sugar free instant vanilla pudding
  • 1-8 oz. carton light or fat free Cool Whip


  • Arrange cake pieces on the bottom of a 9x13” pan.
  • Dissolve Jello in boiling water, then stir in cold water.
  • Pour Jello over cake pieces.
  • Arrange peaches over cake and Jello.
  • Mix together milk and pudding mix; whip until a little thick. Spread over peaches.
  • Top with Cool Whip. Refrigerate at least 2 hours before cutting.