This dream of a dessert tastes extra good on a busy day—you can make it ahead of time! If you don't have fresh peaches handy, subbing three cups of the canned ones works, too. —Christina Moore, Casar, North Carolina
- 2 packages (12 ounces each) frozen unsweetened raspberries, thawed
- 1 tablespoon cornstarch
- 1-1/2 cups (12 ounces) fat-free peach yogurt
- 1/8 teaspoon almond extract
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes (about 8 cups)
- 4 small peaches, peeled and sliced (about 2 cups)
- In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate.
- In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce. Yield: 12 servings.
Originally published as Peach Melba Trifle in Simple & Delicious August/September 2014, pjls
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