Fluffy Yogurt Peach Melba (Printable View)

Light, creamy yogurt layered with peaches, raspberry sauce, and toasted almonds for a fresh, elegant summer treat.

# Ingredient List:

→ Fruit & Sauce

01 - 2 large ripe peaches, peeled, pitted, and sliced
02 - 1 cup fresh raspberries, or frozen and thawed
03 - 2 tablespoons granulated sugar, divided
04 - 1 teaspoon fresh lemon juice

→ Yogurt Mixture

05 - 1 cup Greek yogurt, full-fat or low-fat
06 - 1/2 cup heavy cream, cold
07 - 2 tablespoons honey
08 - 1/2 teaspoon pure vanilla extract

→ Topping

09 - 1/4 cup sliced almonds

→ Garnish

10 - Extra raspberries, optional
11 - Fresh mint leaves, optional

# How to Make:

01 - Combine raspberries, 1 tablespoon sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, gently mashing berries until they break down into sauce consistency. Strain through a fine sieve to remove seeds if desired. Set aside to cool.
02 - Place sliced almonds in a dry skillet over medium-low heat. Stir frequently until golden brown and fragrant, approximately 3-4 minutes. Transfer to a plate and allow to cool completely.
03 - In a medium bowl, whip cold heavy cream with remaining 1 tablespoon sugar using an electric mixer or whisk until soft peaks form.
04 - In a separate bowl, mix Greek yogurt, honey, and vanilla extract until smooth. Gently fold whipped cream into yogurt mixture until light and fluffy.
05 - In 4 serving glasses or cups, create layers alternating sliced peaches, yogurt mixture, and raspberry sauce. Repeat layers as desired to fill glasses.
06 - Top each cup with toasted almonds, extra raspberries, and a mint leaf for garnish.
07 - Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Tips:

01 -
  • It looks fancy enough to impress guests but comes together faster than you'd expect, leaving you relaxed instead of stressed in the kitchen.
  • The contrast between cool yogurt and warm, tangy raspberry sauce feels unexpected and keeps you reaching for another spoonful.
  • Everything can be prepped ahead, so you're just layering and serving when people arrive hungry.
02 -
  • Don't fold the whipped cream too aggressively—you'll lose all the air and end up with a dense mixture instead of something fluffy and cloud-like.
  • If your raspberries are very tart, taste the sauce after cooking and add a touch more sugar if it makes you squint, because balance matters here.
03 -
  • Chill your mixing bowl and beaters in the freezer for five minutes before whipping cream—cold equipment means faster, better results.
  • If you accidentally overwhip the cream and it breaks, don't panic; fold it into the yogurt anyway and it'll still taste delicious, just slightly less fluffy.
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