Fluffy Yogurt Peach Melba (Printable)

A refreshing blend of yogurt, peaches, raspberry sauce, and toasted almonds perfect for summer gatherings.

# What You Need:

→ 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
11 - Fresh mint leaves

# Directions:

01 - In a small saucepan over medium heat, combine raspberries, 1 tablespoon sugar, and lemon juice. Cook for 5-7 minutes, gently mashing berries until they break down into sauce. Strain through a fine sieve to remove seeds if desired. Set aside to cool.
02 - In a dry skillet over medium-low heat, toast sliced almonds while stirring frequently until golden brown and fragrant, approximately 3-4 minutes. Remove from heat and allow to cool completely.
03 - In a medium bowl, whip cold heavy cream with remaining 1 tablespoon sugar until soft peaks form.
04 - In a separate bowl, mix Greek yogurt, honey, and vanilla extract until smooth. Gently fold in whipped cream until the mixture achieves a light and fluffy consistency.
05 - In 4 serving glasses or cups, layer sliced peaches, yogurt mixture, and raspberry sauce. Repeat layers as desired for visual appeal.
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 Advice:

01 -
  • It comes together in 30 minutes but tastes like you spent all afternoon in the kitchen.
  • Every spoonful has different textures hitting at once—soft, creamy, tart, crunchy—and your mouth never gets bored.
  • Light enough that you can eat it after a heavy meal and still feel elegant about dessert.
02 -
  • If your peaches aren't perfectly ripe, they'll taste slightly mealy no matter what you do—better to wait a day or substitute with nectarines that are closer to ready.
  • Don't skip the cooling step for the raspberry sauce; warm sauce melts the yogurt mixture and ruins the whole texture contrast you're after.
  • Folding the whipped cream into the yogurt is the moment where patience actually pays off—aggressive stirring deflates all your work.
03 -
  • Cold cream whips faster and stays stable longer—let it sit in the fridge for at least 20 minutes before you even open the mixer.
  • The moment those almonds smell fragrant, remove them from heat; they go from golden to burnt in about 30 seconds of distraction.
  • Peaches that are slightly softer than you'd normally eat raw actually work better here because they layer more gracefully and taste sweeter.
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