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Angel Peach Melba Recipe

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

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10 Servings
Prep/Total Time: 15 min.

Ingredients

1 package (12 ounces) frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 loaf (8 ounces) angel food cake, cut into 10 slices
1 can (15-1/4 ounces) peach halves, drained
2-1/2 cups vanilla frozen yogurt

Directions

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.
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. Yield: 10 servings.

Nutrition Facts: 1 serving (1 each) equals 177 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 193 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.

Angel Peach Melba published in Simple & Delicious May/June 2006, p25

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