Classic Peach Melba calls for cooked peaches and a pureed raspberry sauce. We simplified and summerfied our split: We top ripe, juicy summer peaches with fresh raspberries sweetened with a bit of jam, and vanilla frozen yogurt. Crushed shortbread cookies add some crunch.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Inactive: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 cup raspberries
- 1/4 cup seedless raspberry jam
- 1 pound medium peaches
- 2 teaspoons sugar
- 1 pint vanilla frozen yogurt
- 1/4 cup crushed shortbread cookies
Instructions
- Toss the raspberries and raspberry jam in a medium bowl and let stand 20 minutes at room temperature.
- Slice or quarter the peaches, depending on their size, divide among 4 dessert bowls and sprinkle the sugar over the tops. Let sit until they get a little juicy, about 15 minutes, turning them over once or twice.
- To serve, put one scoop of frozen yogurt on top of the peaches. Spoon some raspberries over each scoop. Top each with 1 tablespoon of crushed cookies. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 286 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 42 g |
| Protein | 5 g |
| Cholesterol | 11 mg |
| Sodium | 97 mg |