Fresh Peach Trifle

In-season peaches and light angel food cake make this a delicious and light summer dessert.


6 large ripe peaches (peeled, pitted and sliced)

1 tablespoon fresh lemon juice

2 (8 ounce) containers vanilla yogurt

1 teaspoon lemon zest

1 (10 inch) prepared angel food cake


Place peaches in a large bowl, and gently toss with lemon juice.

Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth.

Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.

Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture.

Place the remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish.

Cover with the remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

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