Angel Peach Melba Recipe

Angel Peach Melba RecipePhoto by: Taste of Home Angel Peach Melba Recipe Rating 5

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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Angel Peach Melba Recipe
  • Prep/Total Time: 15 min.
  • Yield: 10 Servings
10 5 15

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

  • 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.

Nutritional 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.

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

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Reviews for Angel Peach Melba (2)

Angel Peach Melba Recipe

Angel Peach Melba

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Reviewed on Jun. 05, 2009 by williamsegraves

This was absolutely marvelous, very easy to make, and greatly impressed the future mother-in-law too! :D


Reviewed on Dec. 25, 2008 by strongkat

I cubed the angel food cake the second time I made this. It was much easier to eat.

 
 
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