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Peach melba pots recipe

Peach melba pots recipe

19 ratings

Simple and sweet, this dessert is a healthy version of the classic peach melba, served with a garnishing of fresh mint leaves. Semi-skimmed milk and natural yogurt are a super substitute for vanilla ice cream, while nothing is wasted from the tinned peach slices. A perfect dessert option to enjoy in the sun! See method

  • Serves 6
  • Takes 25 mins plus setting
  • 173 calories / serving
  • Healthy
  • Gluten-free


  • 100ml semi-skimmed milk
  • 3 x 12g gelatine sachets
  • 350g natural yogurt
  • 2 tsp vanilla extract
  • 2 x 410g tins peach slices in juice
  • 350g frozen raspberries
  • 1-2 tbsp honey, to taste
  • A few mint leaves, to serve (optional)
Support your bones: This recipe is high in protein, which supports the maintenance of normal bones

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    4g 20%
  • Sugars

    21g 24%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 21.5g Protein 9.3g Fibre 4g


  1. Heat the milk in a small saucepan over a low heat until just hot and steaming, but not boiling. Remove from the heat and whisk in 1 gelatine sachet to dissolve. Return to a very low heat to warm through, stirring to make sure it’s smooth (you can strain it through a sieve, if you like). Mix the yogurt and vanilla in a large bowl. Stir in the milk mixture until thoroughly combined, then spoon into 6 medium (about 250ml) glasses. Transfer to the fridge for 20 mins to chill and set.
  2. Meanwhile, drain the peach slices, reserving 100ml juice. Put the slices in a food processor and blitz to a purée. Heat the reserved peach juice in a small pan until just hot but not boiling, then remove from the heat. Stir in another gelatine sachet and whisk until it has completely dissolved. Stir through the peach purée, then spoon on top of the yogurt. Chill for 1 hr to set.
  3. When the peach layer has set, put 12 raspberries aside to defrost. Put the remaining raspberries in a saucepan and heat gently over a low heat for 3-4 mins until broken down into a purée but still juicy (take care not to boil and reduce to a jam). Stir in 1 tbsp honey, then strain through a sieve into a clean bowl to remove the seeds. Taste and add another 1 tbsp honey if very tart. Add the remaining gelatine sachet to the warm raspberry mix, mixing well until dissolved. Divide between the pots and chill for 2-3 hrs until set but with a slight wobble when shaken. Garnish with mint leaves (if using) and the reserved thawed raspberries to serve.

Tip: You can make these up to 24 hrs in advance, garnishing before serving.

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