Rum Ricotta Rum


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This angel food cake is very low in fat and calories and the only sugar comes from the fruit.

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  • 1 large store-bought angel food cake
  • 1 C. white grape juice (regular or sugar-free)
  • 1 box sugar-free peach flavored gelatin dessert
  • 1 16 oz. bag frozen peaches, drained
  • 1 15 oz. low-fat ricotta cheese
  • 1 12 oz. non-dairy whipped topping
  • 2 Tbs. rum extract
  • 5 slices peaches (from bag of frozen peaches), for garnish

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Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border. In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese. Chill in refrigerator for about 30 minutes. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake. Chill for 1 hour before serving. Garnish with peach slices.

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