Peach Melba Frozen Yogurt Cups

Recipe created by Patty Mastracco

These desserts look impressive but take very little time to make. They’re a great make-ahead dessert for entertaining.

Prep time: 25 minutes
Chill time: Overnight
Servings: 4

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INGREDIENTS

• 1/2 cup Mariani Sliced Almonds, toasted

• 1/2 cup crumbled graham cracker crust

• 2/3 cup diced fresh or frozen thawed peaches

• 1/2 cup fresh raspberries, coarsely chopped

• 2 cups peach or vanilla frozen yogurt, slightly softened

• Melted raspberry preserves and toasted Sliced Mariani Almonds (garnish)

INSTRUCTIONS

1. Line 4 Texas muffin cups with extra-large paper muffin tin liners and sprinkle 1 tablespoon of almonds in the bottom of each. 

2. Top with half the fruit and half the frozen yogurt and sprinkle remaining almonds over the top. 

3. Top with the remaining fruit and frozen yogurt and press down lightly with the back of a spoon. Sprinkle the remaining graham cracker crust over the top and place in the freezer. Freeze overnight. 

4. To serve, remove from muffin tin. Carefully remove paper liners and invert desserts onto 4 small plates. Drizzle with preserves and sprinkle with almonds, if desired. 

RECIPE TIPS 

• You’ll need either a Texas muffin (oversized) tin or freezer-safe cups for this recipe. 

• To soften frozen yogurt, place in the refrigerator for 30 minutes. 

• Use either frozen yogurt, yogurt or ice cream if you’re feeling decadent. 

• Feel free to change up the flavors of the yogurt and fruit for variety. 

Yield: 4 servingsAuthor: Patty MastraccoPrint RecipePin it

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Peach Melba Frozen Yogurt Cups

These desserts look impressive but take very little time to make. They’re a great make-ahead dessert for entertaining.

prep time: 25 minschill time: overnight total time: overnight

ingredients

• 1/2 cup Mariani Sliced Almonds, toasted
• 1/2 cup crumbled graham cracker crust
• 2/3 cup diced fresh or frozen thawed peaches
• 1/2 cup fresh raspberries, coarsely chopped
• 2 cups peach or vanilla frozen yogurt, slightly softened
• Melted raspberry preserves and toasted Mariani Sliced Almonds (garnish)

instructions

1. Line 4 Texas muffin cups with extra-large paper muffin tin liners and sprinkle 1 tablespoon of almonds in the bottom of each.
2. Top with half the fruit and half the frozen yogurt and sprinkle remaining almonds over the top.
3. Top with the remaining fruit and frozen yogurt and press down lightly with the back of a spoon. Sprinkle the remaining graham cracker crust over the top and place in the freezer. Freeze overnight.
4. To serve, remove from muffin tin. Carefully remove paper liners and invert desserts onto 4 small plates. Drizzle with preserves and sprinkle with almonds, if desired.

RECIPE TIPS

 
You’ll need either a Texas muffin (oversized) tin or freezer-safe cups for this recipe.
To soften frozen yogurt, place in the refrigerator for 30 minutes. 
Use either frozen yogurt, yogurt or ice cream if you’re feeling decadent.
Feel free to change up the flavors of the yogurt and fruit for variety.

Calories

300

Fat

14g

Sat. Fat

2.5g

Carbs

37g

Protein

9g

Sugar

25g

Trans Fat

0g

MUFA

8.65

PUFA

2.08

Cholesterol

<5mg

Sodium

135mg

Potassium

460mg

Fiber

4g

Vitamin A

2%

Vitamin C

6%

Calcium

15%

Iron

8%

Created using The Recipes Generator