Fluffy Yogurt Peach Cups (Print)

Layers of creamy yogurt, sweet peaches, raspberry sauce, and crunchy toasted almonds in a light treat.

# Ingredients:

→ 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

# Directions:

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 broken down and sauce forms. Strain through a fine sieve to remove seeds if desired. Cool completely.
02 - Heat sliced almonds in a dry skillet over medium-low heat, stirring frequently until golden brown and fragrant, approximately 3 to 4 minutes. Transfer to a plate and allow to cool.
03 - Whip cold heavy cream with remaining 1 tablespoon sugar in a medium bowl using an electric mixer or whisk until soft peaks form.
04 - Mix Greek yogurt, honey, and vanilla extract in a separate bowl until smooth. Gently fold whipped cream into yogurt mixture until light and fluffy throughout.
05 - Distribute sliced peaches, yogurt mixture, and raspberry sauce in 4 serving glasses or cups in alternating layers. Repeat layers as desired for visual appeal.
06 - Top each cup with toasted almonds, additional raspberries, and a fresh mint leaf for garnish.
07 - Serve immediately or refrigerate for up to 2 hours before serving to enhance flavors.

# Expert Tips:

01 -
  • It comes together in half an hour, which means you can pull together an elegant dessert even on busy days.
  • The layers give you something visually stunning that actually tastes as good as it looks—no shortcuts, no pretense.
02 -
  • Don't skip toasting the almonds—it transforms them from ordinary to extraordinary and only takes a few minutes.
  • If you whip the cream too far ahead, it'll start to separate and weep, so do it no more than an hour before serving.
03 -
  • Always peel your peaches by scoring the skin and briefly dunking them in boiling water, then transferring to ice water—the skin slips off effortlessly after that.
  • Make the raspberry sauce ahead and let it cool completely; it'll keep in the fridge for up to 3 days and actually tastes better the next day.
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