Fluffy Yogurt Peach Melba Cups (Printable)

Light, creamy yogurt layered with peach slices, raspberry sauce, and crunchy toasted almonds.

# Components:

→ Fruit & Sauce

01 - 2 large ripe peaches, peeled, pitted, and sliced
02 - 1 cup fresh raspberries, or frozen and thawed
03 - 2 tablespoons granulated sugar, divided
04 - 1 teaspoon fresh lemon juice

→ Yogurt Mixture

05 - 1 cup Greek yogurt, full-fat or low-fat
06 - 1/2 cup heavy cream, cold
07 - 2 tablespoons honey
08 - 1/2 teaspoon pure vanilla extract

→ Topping

09 - 1/4 cup sliced almonds

→ Garnish

10 - Extra raspberries, optional
11 - Fresh mint leaves, optional

# Method:

01 - In a small saucepan over medium heat, combine raspberries, 1 tablespoon sugar, and lemon juice. Cook for 5 to 7 minutes, gently mashing berries until they break down and form a sauce. Strain through a fine sieve to remove seeds if desired. Set aside to cool.
02 - In a dry skillet over medium-low heat, toast sliced almonds, stirring frequently, until golden brown and fragrant, approximately 3 to 4 minutes. Remove from heat and allow to cool.
03 - In a medium bowl, whip cold heavy cream with remaining 1 tablespoon sugar until soft peaks form.
04 - In a separate bowl, mix Greek yogurt, honey, and vanilla extract until smooth. Gently fold in whipped cream until mixture is light and fluffy.
05 - To assemble, layer sliced peaches, yogurt mixture, and raspberry sauce in 4 serving glasses or cups. Repeat layers as desired.
06 - Top each cup with toasted almonds, extra raspberries, and a mint leaf for garnish.
07 - Serve immediately or chill for up to 2 hours before serving.

# Expert Advice:

01 -
  • It tastes like a fancy restaurant dessert but comes together in under 30 minutes, no special skills required.
  • The combination of creamy, fruity, and crunchy textures in every spoonful keeps you coming back for more.
  • It's naturally gluten-free and works beautifully for both casual dinners and elegant gatherings where you want to impress without stress.
02 -
  • Toasting your almonds in a dry pan instead of using pre-roasted ones is the difference between a good dessert and one that tastes like you put real thought into every component.
  • Don't skip the sieving step for the raspberry sauce if you hate biting down on seeds—it takes an extra minute and completely changes the eating experience.
  • Your peaches need to be actually ripe; hard peaches won't have that summery sweetness and the whole dish suffers for it.
03 -
  • If you don't have Greek yogurt, regular yogurt works but drain it through cheesecloth for 30 minutes first to remove excess whey and get that thick texture.
  • For a vegan version, swap Greek yogurt for coconut yogurt, use whipped coconut cream, and replace honey with maple syrup—the dessert loses none of its elegance.
  • Nectarines, apricots, or even plums make excellent peach substitutes when peaches aren't at their peak.
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