Angel Peach Melba Recipe
Angel Peach Melba Recipe photo by Taste of Home

Angel Peach Melba Recipe

Publisher Photo
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!
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 10 servings

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

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.

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. Yield: 10 servings.
Originally published as Angel Peach Melba in Simple & Delicious May/June 2006, p25

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.

Reviews for Angel Peach Melba

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jun. 5, 2009

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

MY REVIEW
Reviewed Dec. 25, 2008

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

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