Peach Melba Trifle Recipe

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

Read Reviews
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Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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)

Directions

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

Nutritional Facts

2/3 cup: 201 calories, 3g fat (2g saturated fat), 1mg cholesterol, 298mg sodium, 41g carbohydrate (10g sugars, 3g fiber), 4g protein.

  • 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)
  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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Reviews forPeach Melba Trifle

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MY REVIEW
Tweetybird924 User ID: 8127989 231137
Reviewed Aug. 13, 2015

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

MY REVIEW
lorstout User ID: 2537668 212732
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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