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Angel Peach Melba
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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
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.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |