Save on Pinterest

Angel Peach Melba

Total Time

Prep/Total Time: 15 min.


10 servings

Updated: Oct. 13, 2022
Store-bought angel food cake, canned peaches, frozen yogurt and raspberries combine to make a sweet, summery dessert in just minutes. This easy recipe is a keeper all year-round! —Janice Prytz, Murrieta, California
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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


  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.

Nutrition Facts

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

Recommended Video