Creamy yogurt layered with peaches, raspberry sauce, and toasted almonds for a refreshing summer delight.
# What You 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:
01 - In a small saucepan over medium heat, combine raspberries, 1 tablespoon sugar, and lemon juice. Cook for 5 to 7 minutes, gently mashing berries until they break down and form sauce. Strain through fine sieve to remove seeds if desired. Set aside to cool.
02 - In a dry skillet over medium-low heat, toast sliced almonds, stirring frequently, until golden brown and fragrant, about 3 to 4 minutes. Remove from heat and let 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 is light and fluffy.
05 - To assemble, layer sliced peaches, yogurt mixture, and raspberry sauce in 4 serving glasses or cups. Repeat layers as desired.
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.
