Light layers of yogurt, peaches, raspberry sauce, and toasted almonds for a fresh, elegant summer dish.
# 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:
01 - Combine raspberries, 1 tablespoon sugar, and lemon juice in a small saucepan over medium heat. Cook for 5 to 7 minutes, gently mashing berries until they break down into sauce consistency. Strain through fine sieve to remove seeds if desired. Set aside to cool completely.
02 - Place sliced almonds in a dry skillet over medium-low heat. Toast while stirring frequently for 3 to 4 minutes until golden brown and fragrant. 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 using an electric mixer or whisk.
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 - Layer sliced peaches, yogurt mixture, and raspberry sauce in 4 serving glasses or cups. Repeat layers as desired to fill cups.
06 - Top each cup with toasted almonds, extra raspberries, and a mint leaf. Serve immediately or chill for up to 2 hours before serving.
