Frozen Peaches and Cream Cake 

I look forward to peaches every summer. There is nothing like a juicy ripe peach on a hot summer day!! I’ve come across a ton of peach recipes this summer but this frozen peach cake has been my ultimate go to. I could eat this thing after every meal. It’s that dessert that is light and healthy and you could eat the whole thing and not feel like you wrecked your entire diet. MAKE IT.. You’ll love it. 

Prep: 20 min Cook: 20 min Freeze: 6hr serves 12 

Ingredients: 1 1/2 lb of peaches chopped 

1/2 C sugar 

2TBS fresh lemon Juice 

1/2 Tsp salt 

4C fat free vanilla frozen yogurt, softened 

12 oz prepared angel food cake, cut into 1/4-inch thick wedge- shaped slices 

Directions: Stay with me…. It looks hard but it’s not. 

1. Combine peaches, sugar and lemon juice In a sauce pan stirring over medium heat until sugar melts and liquid becomes a simmer. Simmer for 15 minutes. Use the wooden spoon to mash about half the fruit against the side of pan. Cool sauce to room temperature, about 30 minutes, and use immediately or refridgerate covered and use within 2 days if making cake head of time. 

2. Spoon frozen yogurt into a large bowl and mash with the back of the wooden spoon until soft and spreadable. 

3. Line bottom of a 9 inch springform pan with 1/3 of cake slices. Cutting slices to fit the shape of the pan. Top with half of the frozen yogurt spreading it to the sides. Spred half (about 3/4 cup) peach sauce over frozen yogurt then top with with half the remaining cake slices, again cutting them to fit. Spread remaining frozen yogurt over the slices and top with remaining peach sauce then top with remaining cake slices.

3. Cover tightly with plastic wrap and freeze at least 6 hours. 

Slice into 12 pieces and serve. 

Nutrition: 1 slice: 193 calories, 0 fat, 45g carbs, 35g sugar, 4g protein.  PP+ 5


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