Angel Peach Melba

Angel Peach Melba

Store-bought angel food cake, canned peaches, frozen yogurt and raspberries combine to make a sweet, summery dessert in just minutes. This easy recipe from Janice Prytz in Murrieta, California is a keeper all year-round!

SERVINGS: 10
CATEGORY: Dessert 
TIME: Prep/Total Time: 15 min.
Ingredients:
1 package (12 ounces) frozen unsweetened raspberries, thawed
2 tablespoons Splenda
1 loaf (8 ounces) sugar free angel food cake, cut into 10 slices
1 can (15-1/4 ounces) peach halves, drained
2-1/2 cups vanilla frozen yogurt

Directions:
In a small bowl, combine raspberries and sugar; set aside. Place cake slices on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly toasted. Using a 2-1/2-in. biscuit cutter, cut a hole in the center of each slice. Remove cutouts and set aside.
Place cake slices in individual bowls; place a peach half, cut side up, in each hole. Top with a scoop of frozen yogurt and reserved cake cutouts. Drizzle with raspberry mixture. Serve immediately. Yield: 10 servings.

Nutrition Facts
One serving: (1 each) Calories: 177 Fat: 2 g Saturated Fat: 1 g Cholesterol: 5 mg Sodium: 193 mg Carbohydrate: 39 g Fiber: 2 g Protein: 3 g

Susie