Angel Peach Melba
Simple & Delicious
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!
SERVINGS: 10
CATEGORY: Dessert
METHOD: Broiled
TIME: 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.