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Peaches And Cream Terrine


1 nonfat pound cake
16 ounces sliced peaches in juice; drained
-- juice reserved
2 envelopes unflavored gelatin
1 1/2 cups reduced-calorie non-dairy whipped t; thawed
1 cup plain nonfat yogurt
12 ounces frozen raspberries; thawed
1/3 cup granulated sugar

1. Slice cake horizontally into 4 layers. Place bottom slice in plastic wrap-lined 9- by 5- by 3-inch loaf pan. Stand up two center pieces on long sides of pan; set aside.

2. In small saucepan, measure 2/3 cup reserved peach juice, adding water if needed to make 2/3 cup. Sprinkle gelatin over juice; let stand 1 minute. Over low heat, stir about 2 minutes, until gelatin dissolves. Cool for 5 minutes.

3. In large bowl, combine whipped topping and yogurt. Whisk in gelatin mixture. Chill until consistency of unbeaten egg whites. Fold in peaches. Pour into cake-lined pan. Replace top cake slice; cover with plastic wrap and chill at least 3 hours.

4. In small bowl, combine raspberries, sugar and 3 tablespoons water. Chill at least 1 hour. To serve, unmold cake. Slice and serve with sauce.

Per serving: About 225 calories, 4g protein, 50g carbohydrate, 2g fat, 6% calories from fat, 0mg cholesterol, 155mg sodium, 2g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 8 servings

Preparation Time: 0:27

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