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Peach Cream Cake

Low Calorie Recipe

Peach Cream Cake with angel food cake cut into 1/4-inch slices with one layer of slices placed on the bottom of a cake pan, a cream mixture placed atop that and peach slices over all.

Peach Cream Cake

Ingredients

13 ounce angel food cake, cut into 1/4-inch slices
14 ounce can fat free sweetened condensed milk
1 cup cold water
3 ounce fat free vanilla pudding mix
1 teaspoon pure vanilla extract
2 cups Cool Whip Free, thawed
29 ounce can peach slices in syrup, drained

Recipe Directions

Arrange half cake slices on bottom of 13 x 9-inch pan; set aside. In a mixing bowl, combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla extract and whipped topping. Pour half the mixture over cake slices in pan. Arrange half the peach slices on top. Repeat layers. Chill 4 hours or until set. Refrigerate leftovers.

Nutrition Information

Recipe makes 16 servings
Calories: 287; Fat: 1g; Protein: 4g; Carbohydrate: 64g; Cholesterol: 4mg; Sodium: 159mg
Calories from Fat: 4 percent

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