Recipe courtesy of Sandra Lee
Episode: Low Fat/Healthy
Save Recipe Print
Total:
2 hr
Prep:
30 min
Inactive:
1 hr 30 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Strawberry Love Cake

Recipe courtesy of Valerie Bertinelli

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Pineapple Pound Cake

Recipe courtesy of Sandra Lee

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Black and White Angel Food Cake

Recipe courtesy of Ina Garten

Rum and Ricotta Tiramisu

Recipe courtesy of Sally James

Rum Cakes

Recipe courtesy of Shutters On the Beach Hotel

Ricotta Cake

Recipe courtesy of Rocco DiSpirito

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.