Frozen peaches and cream cake
SmartPoints® value per serving
7 hr 10 min
Store-bought angel food cake helps this recipe come together in a snap. If fresh peaches aren't looking great, try strawberries instead or substitute a mix of fresh strawberries and frozen peaches. The prep work for this pretty dessert is really just layering and spreading, and the magic happens in the freezer. Serve these eye-catching slices with a drizzle of raspberry sauce or a quick purée of fresh peaches and a sprig of mint. Because it will keep for a couple of days in the freezer and is served sliced rather than presented whole, you can make this ahead when party planning. It's an ideal dessert for company.
1½ pound(s), chopped
Fresh lemon juice
Fat free vanilla frozen yogurt
4 cup(s), softened
Prepared angel food cake
12 oz, cut into 1/4-inch-thick wedge-shape slices
- To make sauce, combine peaches, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the fruit against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
- Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
- Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread half (about 3/4 cup) peach sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with remaining peach sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve.
- Serving size: 1 slice.