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Peach Melba

Servings: 4

Macros: 240kcal, Fat 0g, Carbs 50g, Protein 11g, Fibre 3g

4 cup (8 fl oz), Water

0.50 cup, Sugar

2 tbsp, Sugar

2 tsp, Lemon peel, raw

1 tsp, Vanilla extract

2 medium (2-1/2" dia) (approx 4 per lb), Peaches, raw

1 cup, Raspberries

2 teaspoon, Lemon Juice

2 cup(s), Greek Yogurt Vanilla Flavour


In a large saucepan, combine water, 1/2 cup sugar, grated lemon peel and vanilla. Set pan over medium heat and whisk until sugar dissolves and mixture simmers. Add whole peaches and poach 5 minutes. Remove pan from heat and let peaches cool in syrup for 5 minutes. Cover and refrigerate 30 minutes until cool. Meanwhile in a blender combine raspberries, remaining 2 tbsp sugar and lemon juice. Puree until smooth, then strain mixture through sieve to remove seeds. set aside. Cut peaches in half. Divide yogurt evenly into bowls. Garnish with a peach half, then spoon raspberry sauce over top. Discard Peach syrup.

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