Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Peach Melba Split
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- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 286
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 42 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 97 mg
Classic Peach Melba calls for cooked peaches and a pureed raspberry sauce. We simplified and summerfied our split: We top ripe, juicy summer peaches with fresh raspberries sweetened with a bit of jam, and vanilla frozen yogurt. Crushed shortbread cookies add some crunch.
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 286
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 42 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 97 mg
Ingredients
Directions
- Toss the raspberries and raspberry jam in a medium bowl and let stand 20 minutes at room temperature.
- Slice or quarter the peaches, depending on their size, divide among 4 dessert bowls and sprinkle the sugar over the tops. Let sit until they get a little juicy, about 15 minutes, turning them over once or twice.
- To serve, put one scoop of frozen yogurt on top of the peaches. Spoon some raspberries over each scoop. Top each with 1 tablespoon of crushed cookies. Serve immediately.
