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Peach Melba Cake Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1 Cup (16 tbs), boiled|
|Frozen raspberries||10 Ounce, slightly thawed|
|Canned sliced peaches||16 Ounce, drained and chopped, reserve syrup|
|Frozen whipped topping||4 1⁄2 Ounce, thawed|
|9 inch angel food cake||1 , cut into 1-inch cubes|
Calories 643 Calories from Fat 21
% Daily Value*
Total Fat 14 g21.3%
Saturated Fat 10.2 g51.1%
Trans Fat 0 g
Cholesterol 3.3 mg1.1%
Sodium 138.8 mg5.8%
Total Carbohydrates 132 g44.1%
Dietary Fiber 12.1 g48.2%
Sugars 94.5 g
Protein 12 g23.9%
Vitamin A 16.1% Vitamin C 9.1%
Calcium 1.1% Iron 5%
*Based on a 2000 Calorie diet
1. In a bowl, add gelatin, sugar, boiling water and stir until gelatin is dissolved.
2. Add raspberries, until well blended, add peaches syrup and blend well. Chill stirring occasionally, until mixture is consistency of unbeaten egg whites.
3. Fold in peaches, whipped topping and cake squares.
4. Pour the mixture into 8 cup molds or bowl and chill until well set.
5. Serve chilled.