Angel Peach Melba Recipe


  • 2-½ cups low-fat vanilla frozen yogurt
  • 1 can (15-¼ ounces) peach halves, drained
  • 1 loaf loaf-shaped angel food cake (10-½ ounces), cut into 10 slices
  • 2 tablespoons sugar
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed

1. In a small bowl, combine raspberries and sugar; set aside. Place cake slices on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly toasted. Using a 2-1/2-in. biscuit cutter, cut a hole in the center of each slice. Remove cutouts and set aside. 2...

View full recipe at SpringPad


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