Fluffy Yogurt Peach Melba Cups (Print Version)

Light, layered cups with creamy yogurt, sweet peaches, raspberry sauce, and crunchy toasted almonds.

# What You’ll Need:

→ 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

# How to Make It:

01 - Combine raspberries, 1 tablespoon sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, gently mashing berries until they break down into sauce. Strain through a fine sieve to remove seeds if desired. Set aside to cool.
02 - Toast sliced almonds in a dry skillet over medium-low heat, stirring frequently, until golden brown and fragrant, approximately 3-4 minutes. Remove from heat and allow to cool completely.
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 becomes light and fluffy.
05 - In 4 serving glasses or cups, layer sliced peaches, yogurt mixture, and raspberry sauce. Repeat layers as desired for visual appeal and balanced flavor.
06 - Top each cup with toasted almonds, extra raspberries, and a mint leaf for garnish. Serve immediately or chill for up to 2 hours before serving.

# Additional Tips::

01 -
  • Quick and easy: Only 20 minutes of prep and 10 minutes of cooking—no oven required.
  • Light and refreshing: Creamy yogurt and whipped cream create a fluffy, airy texture that feels indulgent without being heavy.
  • Naturally gluten-free and vegetarian: A dessert that fits a variety of dietary needs without any compromise on flavor.
  • Visually stunning: Layered in clear glasses, the pink raspberry coulis, pale yogurt, and golden peaches make these cups a showstopper.
  • Easily adaptable: Swap peaches for nectarines or apricots, or make it fully vegan with plant-based alternatives.
  • Perfect for any occasion: Elegant enough for a dinner party, simple enough for a weeknight treat.
02 -
  • Use ripe peaches: The sweeter and juicier the peach, the better the flavor. Look for peaches that give slightly when pressed.
  • Strain the raspberry sauce: Passing the cooked raspberries through a fine sieve gives you a silky, seed-free coulis that layers beautifully.
  • Keep cream cold: Cold heavy cream whips faster and holds its shape better—chill your bowl and whisk for best results.
  • Fold gently: When combining the whipped cream with the yogurt, use a gentle folding motion to preserve the airy texture.
  • Toast almonds carefully: Watch them closely on medium-low heat and stir constantly—they go from golden to burnt very quickly.
  • Make ahead: The raspberry sauce and toasted almonds can both be prepared up to a day in advance and stored separately.
  • Check labels: If serving someone with celiac disease or gluten sensitivity, verify that your yogurt brand is certified gluten-free.
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