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Angel Peach Melba

 Angel Peach Melba
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!
10 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.