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Angel Peach Melba

Total Time

Prep/Total Time: 15 min.

Makes

10 servings

Store-bought angel food cake, canned peaches, frozen yogurt and raspberries combine to make a sweet, summery dessert in just minutes. This easy recipe is a keeper all year-round! —Janice Prytz, Murrieta, California
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Ingredients

  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 2 tablespoons sugar
  • 1 loaf loaf-shaped angel food cake (10-1/2 ounces), cut into 10 slices
  • 1 can (15-1/4 ounces) peach halves, drained
  • 2-1/2 cups low-fat vanilla frozen yogurt

Directions

  1. In a small bowl, combine raspberries and sugar; set aside. Place cake slices on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly toasted. Using a 2-1/2-in. biscuit cutter, cut a hole in the center of each slice. Remove cutouts and set aside.
  2. Place cake slices in individual bowls; place a peach half, cut side up, in each hole. Top with a scoop of frozen yogurt and reserved cake cutouts. Drizzle with raspberry mixture. Serve immediately.

Nutrition Facts

1 each: 177 calories, 2g fat (1g saturated fat), 5mg cholesterol, 193mg sodium, 39g carbohydrate (31g sugars, 2g fiber), 3g protein.

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