Best 3 Angel Peach Melba Recipes

"Angel Peach Melba" is a delightful dessert that combines the delicate flavors of peaches, raspberries, and vanilla ice cream. This classic dish is perfect for any occasion, whether you're hosting a dinner party or simply looking for a sweet treat to enjoy after dinner. With its elegant presentation and delicious taste, "Angel Peach Melba" is sure to impress your guests and leave them wanting more.

Let's cook with our recipes!

ANGEL PEACH MELBA

Angel Peach Melba image

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

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

1 package (12 ounces) frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 loaf loaf-shaped angel food cake (10-1/2 ounces), cut into 10 slices
1 can (15-1/4 ounces) peach halves, drained
2-1/2 cups low-fat vanilla frozen yogurt

Steps:

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.

Nutrition Facts : Calories 177 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 193mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.

COCOA ANGEL CAKE WITH PEACH MELBA SAUCE

Cocoa Angel Cake with Peach Melba Sauce image

Low-fat and yet so chocolaty, this light cake is made extra special with a peach and raspberry sauce. From ® Prevention Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 8

Number Of Ingredients 12

Ingredients

1/2 cup Gold Medal™ unbleached all-purpose flour
2 tablespoons unsweetened baking cocoa
1/8 teaspoon salt
1/3 cup plus 1/2 cup sugar
6 egg whites
1 teaspoon cream of tartar
1 teaspoon almond extract
1/4 cup orange juice
1 tablespoon cornstarch
1 tablespoon sugar
2 peaches, peeled, pitted and sliced or 1 bag (10 oz) Cascadian Farm™ frozen organic sliced peaches, thawed
1/2 pint raspberries or 1 bag (10 oz) Cascadian Farm™ frozen organic raspberries, thawed

Steps:

Heat oven to 350° F.
To make the cake: In medium bowl, stir together flour, cocoa powder, salt and the 1/3 cup sugar.
In large bowl, with electric mixer on medium speed, beat egg whites until foamy. Beat in cream of tartar and almond extract. Increase mixer speed to high. Beat in remaining 1/2 cup sugar, 2 tablespoons at a time, on high speed. Continue beating until stiff and glossy. Do not underbeat.
Fold flour mixture, one-third at a time, into egg white mixture. Place in an ungreased 9 x 5-inch loaf pan; bake 25 minutes or until wooden pick inserted in the center comes out clean. Turn upside down on a rack; cool 30 minutes.
To make fruit sauce: In small saucepan, whisk together orange juice, cornstarch and sugar. Heat to boiling over medium heat. Boil 2 minutes or until thickened. Remove from heat; stir in peaches and raspberries. Let cool.
When cake has cooled, Loosen side of cake with knife or long metal spatula; remove from pan. Cut into 16 slices.
To serve, place 2 slices of cake onto each of 8 dessert plates. Top cake with peach mixture.

Nutrition Facts : Calories 170, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 28 g, TransFat 0 g

ANGEL PEACH MELBA

ANGEL PEACH MELBA image

Categories Fruit Dessert

Yield 10 Servings

Number Of Ingredients 5

Ingredients

1 (12 oz.) pkg. frozen unsweetened raspberries, thawed
2 tbsp. sugar
1 (8 oz.) loaf angel food cake, cut into 10 slices
1 (16 oz.) can peach halves, drained
2-1/2 cups vanilla frozen yogurt

Steps:

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

Tips:

For the best flavor, use ripe, juicy peaches.
If you don't have vanilla bean paste, you can use 1 teaspoon of vanilla extract.
To make the peach puree, you can use a food processor or a blender.
If you don't have a piping bag, you can use a Ziploc bag with the corner cut off.
To make the quenelles, use two spoons to scoop out the ice cream and then shape it into an oval.
To prevent the ice cream from melting too quickly, serve it immediately.

Conclusion:

Angel Peach Melba is a classic dessert that is perfect for any occasion. It is light, refreshing, and flavorful. The combination of peaches, vanilla ice cream, and raspberry sauce is simply divine. If you are looking for a delicious and easy-to-make dessert, Angel Peach Melba is the perfect choice.