Peach Melba Trifle

  Desserts

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.

Peach Melba Trifle

Average Rating: 5

TOTAL TIME: Prep: 20 min. + chilling
YIELD: 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)

Instructions

  • 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.

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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