Fluffy Yogurt Peach Melba (Print Version)

Creamy yogurt layered with peaches, raspberry sauce, and toasted almonds for a light, elegant summer dessert.

# Ingredient List:

→ Fruit & Sauce

01 - 2 large ripe peaches, peeled, pitted, and sliced
02 - 1 cup fresh raspberries (or frozen, 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 Steps:

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. Allow to cool completely.
02 - Place sliced almonds in a dry skillet over medium-low heat. Toast while stirring frequently until golden brown and fragrant, approximately 3–4 minutes. Transfer to a plate to cool.
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, combine Greek yogurt, honey, and vanilla extract until smooth. Gently fold whipped cream into yogurt mixture until light and fluffy consistency is achieved.
05 - Layer sliced peaches, yogurt mixture, and raspberry sauce into 4 serving glasses or cups. Repeat layers as desired to fill glasses three-quarters full.
06 - Top each cup with toasted almonds, extra raspberries, and a mint leaf. Serve immediately or chill for up to 2 hours before serving.

# Helpful Tips:

01 -
  • It feels elegant enough for guests but comes together faster than you'd think, perfect when time is short but impressiveness is required.
  • Every spoonful surprises you with texture contrasts—creamy, fruity, crunchy—that keep you coming back for more.
  • The yogurt stays light because you're folding in whipped cream like you mean it, not drowning everything in sugar.
02 -
  • Cold cream is non-negotiable if you want it to whip properly—I learned this the hard way on a warm day when room temperature cream refused to cooperate no matter how hard I whisked.
  • The peaches should be ripe enough to smell fragrant but firm enough to slice without falling apart, so if they're rock-hard, give them 24 hours on the counter to come alive.
03 -
  • Toast your almonds a few minutes before assembly so they're warm and most fragrant when they hit the cup—that heat carries the flavor right to your senses.
  • If your raspberries are tart, add an extra half teaspoon of honey to the sauce, but taste as you go because you can't un-sweet something once it's done.
Go Back