Fluffy Yogurt Peach Cups

Summer arrived the year I learned that dessert doesn't need to be complicated to feel luxurious. A neighbor brought these yogurt peach cups to a garden party, and I watched everyone go quiet for a moment when they tasted that first spoonful—the way the cool, tangy yogurt met the warm sweetness of peaches and that sharp raspberry undertone. I asked for the recipe that evening, and it's been my go-to for impressing people ever since, especially when I want something that tastes indulgent but doesn't demand hours in the kitchen.

I made these for my sister's book club last spring, and someone joked that I'd finally mastered the art of making simple things feel expensive. The truth is, there's something about assembling the layers right in front of people that transforms the whole experience—they can see the raspberries suspended in their sauce, the way the almonds catch the light. It became less about the recipe and more about that moment of sharing something homemade with people you care about.

Ingredients

• Ripe peaches: Choose ones that yield gently to pressure and smell like summer—this is where the dessert's soul lives, so don't settle for hard or mealy fruit.
• Fresh raspberries: If you can't find fresh ones that taste bright, frozen will work beautifully and honestly often have better flavor than sad fresh berries.
• Granulated sugar: Use just enough to coax the fruit's natural sweetness without overwhelming it.
• Fresh lemon juice: This tiny amount of acid is what makes the whole dessert sing instead of feeling one-dimensional.
• Greek yogurt: Full-fat tastes richer and creamier, though low-fat works if that's what you prefer—the thickness of Greek yogurt is non-negotiable though.
• Heavy cream: Keep it cold; you'll thank yourself when it whips up faster and fuller.
• Honey: It dissolves smoothly into the yogurt and adds a subtle floral note that pairs perfectly with stone fruit.
• Pure vanilla extract: Never skip this—it quietly ties all the flavors together.
• Sliced almonds: Toasting them yourself takes five minutes and makes the difference between ordinary and memorable.

Instructions

Make the raspberry sauce:

Combine raspberries, a tablespoon of sugar, and lemon juice in a saucepan over medium heat, then gently mash everything together as it warms. After 5 to 7 minutes, you'll have a silky sauce—strain it if you want to remove seeds, though I usually skip this step.

Toast the almonds:

In a dry skillet over medium-low heat, stir the almonds constantly until they turn golden and smell toasty, which takes about 3 to 4 minutes. Tip them out immediately so they don't keep cooking in the residual heat.

Whip the cream:

Pour cold heavy cream into a bowl and whip it with the remaining sugar until soft peaks form—stop before it becomes butter, which I learned the hard way.

Mix the yogurt base:

Stir together the Greek yogurt, honey, and vanilla in another bowl until completely smooth. Gently fold in the whipped cream using a spatula, being careful not to deflate all those beautiful air bubbles.

Layer and assemble:

In four serving glasses, start with a layer of sliced peaches, then yogurt mixture, then raspberry sauce, and repeat as you like. The order matters less than making sure each layer is visible and generous.

Finish and serve:

Top each cup with toasted almonds, a few extra raspberries, and a mint leaf if you have it. Serve right away for the best texture, or chill for up to 2 hours.

Pin

These cups became the dessert I make when I want to feel like I've accomplished something in the kitchen without the stress. There's something deeply satisfying about layering something this beautiful and knowing that everyone at the table will genuinely love it.

Choosing Your Peaches

The moment I stopped buying peaches that looked perfect and started buying ones that smelled incredible, everything changed. A peach should smell sweet and slightly floral when you bring your nose close to it—that's your signal that the sugars have developed and you're holding something special. If you only have access to slightly firm peaches, let them sit on the counter for a day or two; they'll soften and intensify in flavor, and you'll get a better result than forcing underripe fruit into the dessert.

The Texture of Whipped Cream

I used to over-whip my cream because I thought more air meant better texture, but the opposite is true. Soft peaks—where the cream holds its shape but the peaks curl slightly when you lift the whisk—is the sweet spot that gives you that light, cloud-like consistency without veering into grainy territory. The moment the cream starts looking even slightly dimpled or separated, you've gone too far, so watch it carefully toward the end.

Making It Your Own

Once you understand the layering principle here, you can adapt it endlessly depending on what's in season or what you're craving. I've made versions with strawberries and rhubarb sauce in spring, with plums and blackberries in late summer, and even with poached pears and a spiced berry compote in autumn. The formula stays the same—creamy base, fruit, sauce, crunch—but the flavors shift with the seasons and your mood.

• If you want to make it vegan, swap the Greek yogurt for coconut or cashew yogurt and use whipped coconut cream instead of heavy cream.
• Crushed amaretti or even crumbled meringue works beautifully instead of almonds if you want to change up the crunch.
• These cups are forgiving enough to assemble up to 2 hours ahead, so you can prep them and chill until guests arrive.

Pin

These yogurt peach cups remind me that some of the most elegant meals come from simple ingredients treated with care. Make them once and they'll become your summer signature dessert.

Recipe FAQ

→ How do you make the raspberry sauce smooth?

Cook raspberries with sugar and lemon juice, then strain through a fine sieve to remove seeds for a smooth sauce.

→ What is the best way to toast almonds?

Toast sliced almonds in a dry skillet over medium-low heat, stirring frequently until golden and fragrant, about 3-4 minutes.

→ Can I use a different fruit instead of peaches?

Yes, nectarines or apricots make excellent substitutes and can be poached briefly for a softer texture.

→ How is the yogurt mixture made fluffy?

Whip cold heavy cream with sugar until soft peaks form, then gently fold it into the Greek yogurt, honey, and vanilla mix.

→ Are there vegan alternatives for this dessert?

Replace yogurt with plant-based options, use whipped coconut cream instead of heavy cream, and swap honey for maple syrup or agave.