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Peach Melba Trifle

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Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Christina Moore

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 20, 2022

This dream of a dessert tastes extra good on a busy day, because 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

Test Kitchen Approved

Peach Melba Trifle

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Yield: 12 servings
Prep: 10 min
Cook: 10 min
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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)
Text Ingredients

Directions

  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 each 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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