Peach Melba Split

1. 1

   Toss the raspberries and raspberry jam in a medium bowl and let stand 20 minutes at room temperature.

2. 2

   Slice or quarter the peaches, depending on their size, divide among 4 dessert bowls and sprinkle the sugar over the tops.

3. 3

   Let sit until they get a little juicy, about 15 minutes, turning them over once or twice.

4. 4

   To serve, put one scoop of frozen yogurt on top of the peaches.

5. 5

   Spoon some raspberries over each scoop.

6. 6

   Top each with 1 tablespoon of crushed cookies.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.