peach melba trifle

Name: Peach Melba Trifle
Prep time: 20 min
Cook time: 3 h
Yield: 12
Cuisine: American
Ingredients: 2 package(s) (12 ounces each) frozen unsweetened raspberries, thawed; 1 tablespoon(s) cornstarch; 1 1/2 cup(s) (12 ounces) fat-free peach yogurt; 1/8 teaspoon(s) 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)

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 20 Min

cook time 3 Hr

method Refrigerate/Freeze

Ingredients For peach melba trifle

2 pkg

(12 ounces each) frozen unsweetened raspberries, thawed
1 Tbsp

cornstarch
1 1/2 c

(12 ounces) fat-free peach yogurt
1/8 tsp

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 sm

peaches, peeled and sliced (about 2 cups)

How To Make peach melba trifle

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 of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.
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