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No-Fuss Peach Melba Dessert


  • 2 individual round sponge cakes
  • 2 canned peach halves in syrup
  • 2 scoops vanilla or peach ice cream
  • 1 tablespoon raspberry jam, warmed
  • 2 teaspoons chopped nuts


  • 1. Place cakes on dessert plates. Drain peaches, reserving 1 tablespoon syrup; spoon 1-1/2 teaspoons syrup over each cake.
  • 2. Place peach halves hollow sides up on cakes. Top with ice cream. Drizzle with jam and sprinkle with nuts.

Nutrition Facts

1 each: 237 calories, 4g fat (1g saturated fat), 30mg cholesterol, 173mg sodium, 51g carbohydrate (0 sugars, 1g fiber), 4g protein.


Average Rating: 4
  • Librachild
    Oct 31, 2009

    Easy to put together on short notice and always have ingredients on hand. I keep sponge in my freezer for just such a time.

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