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Peach Melba Trifle

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

Ingredients

  • 2 packages (12 ounces each) frozen unsweetened raspberries, thawed
  • 1 tablespoon cornstarch
  • 1-1/2 cups 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.
Nutrition Facts
2/3 cup: 201 calories, 3g fat (2g saturated fat), 1mg cholesterol, 298mg sodium, 41g carbohydrate (10g sugars, 3g fiber), 4g protein.

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Reviews

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Average Rating:
  • Tweetybird924
    Aug 13, 2015

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

  • lorstout
    Aug 12, 2014

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