Name: Peach Melba Trifle
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 packages (12 ounces each) frozen unsweetened raspberries, thawed -; 1 tablespoon cornstarch -; 1-1/2 cups fat-free peach yogurt -; 1/8 teaspoon 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) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Peach Melba Trifle

1. 2 packages (12 ounces each) frozen unsweetened raspberries, thawed -

2. 1 tablespoon cornstarch -

3. 1-1/2 cups fat-free peach yogurt -

4. 1/8 teaspoon almond extract -

5. 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed -

6. 2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes (about 8 cups) -

7. 4 small peaches, peeled and sliced (about 2 cups) -

How to cook deliciously - Peach Melba Trifle

1. Stage

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. Stage

In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.