Fluffy Yogurt Peach Melba (Printable)

Creamy yogurt with peaches, raspberry sauce, and toasted almonds layered for a refreshing summer delight.

# What You’ll 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, optional
11 - Fresh mint leaves, optional

# Steps:

01 - Combine raspberries, 1 tablespoon sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, gently mashing the berries until they break down and form a sauce. Strain through a fine sieve to remove seeds if desired. Set aside to cool.
02 - Toast sliced almonds in a dry skillet over medium-low heat, 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 the cold heavy cream with the remaining 1 tablespoon sugar until soft peaks form.
04 - In a separate bowl, mix the Greek yogurt, honey, and vanilla extract until smooth. Gently fold in the whipped cream until the mixture is light and fluffy.
05 - Layer sliced peaches, yogurt mixture, and raspberry sauce in 4 serving glasses or cups. Repeat layers as desired for visual appeal and balanced flavor distribution.
06 - Top each cup with toasted almonds, extra raspberries, and a mint leaf. Serve immediately or chill for up to 2 hours before serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you actually spent twenty minutes, which is genuinely the best kind of magic.
  • The texture contrast—creamy, crunchy, silky, tart—keeps your palate awake and entertained with every spoonful.
  • No baking required, no complicated techniques, just honest flavors layered together the way nature intended.
02 -
  • Cold heavy cream whips faster and better than room-temperature cream, so don't skip the chilling step or your cream will take forever to reach soft peaks.
  • Folding the whipped cream into the yogurt gently preserves the air you've worked to incorporate, which is what makes the whole mixture light and mousse-like instead of dense and heavy.
03 -
  • Toast your almonds while your sauce cools—the timing works out perfectly so nothing sits around getting stale or cold.
  • Keep your yogurt mixture cold until the very moment you assemble; if it warms up, it loses that cloud-like texture that makes these cups special.
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