Peach Melba With Raspberry Sauce

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Joan Lunden

Recipes /

Peach melba large

Inspired by my favorite dessert from the Mirror Lake Inn in Lake Placid, New York, this combination of flavors is unparalleled. The original Melba recipe was created in the late 1800s by famed French chef Escoffier for Dame Nellie Melba, a popular Australian opera singer. It's still a dessert to please any diva.

Serves 6

6 ripe peaches
Raspberry Sauce
3/4 pint frozen vanilla yogurt
Mint sprigs for garnish

Halve the peaches by cutting along the natural indentation and then twisting to separate. Remove the pit with a spoon. Spoon 2 tablespoons of the sauce on each of six chilled plates. Arrange two peach halves cut side up on top of the sauce, and scoop 1/8 cup of the frozen yogurt into the cavity of each peach half. Garnish with mint sprigs.

Nutritional Analysis per serving: 141 calories; 5% calories from fat; 1 gram of fat; 3 milligrams of sodium

Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton - See more at:

Categories: Recipes
About The Author
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Joan Lunden truly exemplifies today’s modern working woman. An award-winning journalist, bestselling author, motivational speaker, successful entrepreneur, one of America’s most recognized and trusted television personalities, this mom of seven continues to do it all. As host of Good Morning America for nearly two decades, Lunden brought insight to top issues for millions of Americans each day. The longest running host ever on early morning television, Lunden reported from 26 countries, covered 4 presidents and 5 Olympics and kept Americans up to date on how to care for their homes, their families and themselves.

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