Angel Peach Melba Recipe

4.5 2 3
Angel Peach Melba Recipe
Angel Peach Melba Recipe photo by Taste of Home
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Angel Peach Melba Recipe

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4.5 2 3
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!
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 2 tablespoons sugar
  • 1 loaf (8 ounces) angel food cake, cut into 10 slices
  • 1 can (16 ounces) peach halves, drained
  • 2-1/2 cups vanilla frozen yogurt

Directions

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

Nutritional Facts

1 each: 177 calories, 2g fat (1g saturated fat), 5mg cholesterol, 193mg sodium, 39g carbohydrate (31g sugars, 2g fiber), 3g protein.

  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 2 tablespoons sugar
  • 1 loaf (8 ounces) angel food cake, cut into 10 slices
  • 1 can (16 ounces) peach halves, drained
  • 2-1/2 cups vanilla frozen yogurt
  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

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Reviews forAngel Peach Melba

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MY REVIEW
williamsegraves User ID: 3296408 163163
Reviewed Jun. 5, 2009

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

MY REVIEW
strongkat User ID: 1278535 86377
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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