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Peach Melba Trifle



  • 1 large angel food cake cut into 1 inch cubes, (about 12 cups) divided
  • 2 containers peach flavored custard-style yogurt
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  • 1/8 tsp. almond extract
  • 1 container frozen light whipped topping, thawed
  • 2 cans peach slices in light syrup, drained

Raspberry Sauce:

  • 2 packages (10oz. each) frozen raspberries in syrup, thawed
  • 1 Tbsp. cornstarch


For trifle, place half of the cake cubes in 12x8 inch baking dish. in large bowl, combine yogurt and almond extract; fold in whipped topping. Spoon half of the yogurt mixture evenly over cake cubes in dish. Arrange peach slices over yogurt mixture. Repeat layers of cake and yogurt. Cover, refrigerate at least 3 hours or until set.

Meanwhile, prepare sauce by draining raspberries, reserving liquid. Place liquid in medium saucepan; whisk in cornstarch until well blended. Bring to a boil over medium heat; boil 1 minutes, stirring constantly. Remove from heat; cool.


Stir in raspberries; refrigerate until chilled. To serve, cut trifle into squares. Place on individual dessert plates; top with raspberry sauce. Note: If desired, 3 cups fresh peach slices can be substituted for the canned peaches.

By Robin from Washington, IA

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