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

Peach Melba Trifle Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings


  • 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)

Nutritional Facts

2/3 cup equals 201 calories, 3 g fat (2 g saturated fat), 1 mg cholesterol, 298 mg sodium, 41 g carbohydrate, 3 g fiber, 4 g protein.


  1. 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.
  2. 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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Reviewed Aug. 13, 2015

"The only change I made was using real whipping cream instead of frozen topping."

Reviewed Aug. 12, 2014

"Great light dessert! Everyone enjoyed the flavor combination of peaches and raspberries. Will definitely make this again."

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