Our lightened version of Peach Melba features fat-free vanilla yogurt that is pureed with fresh raspberries, layered with peaches, and topped with more raspberries. You need to plan ahead to accommodate the freezing time, then do the layering at the last minute. Because you can freeze the mixture for up to five days, this is a great make-ahead dessert.

6 to 7 ounces fresh raspberries (about 1 1/2 cups), divided use
1 1/2 cups fat-free vanilla yogurt (about 16 ounces)
1 medium peach, peeled and cut into 16 slices

In a food processor or blender, process 1 cup of the raspberries until smooth. (Refrigerate the remaining raspberries, about 1/2 cup, until serving time.) Pour the processed raspberries into a sieve. Holding the sieve over a small bowl, use the back of a spoon to press the processed raspberries through the sieve to remove the seeds. Discard the seeds. Pour the raspberries back into the food processor.

Add the yogurt. Process until smooth. Spoon into a freezer-proof bowl. Freeze, covered, for 6 to 8 hours, or until solid.

About 20 minutes before serving time, remove the yogurt mixture from the freezer and let soften slightly. Spoon the mixture into the food processor or blender and process until smooth, scraping once.

Spoon about 3 tablespoons of the yogurt mixture into each parfait glass. Top each serving with 2 peach slices. Repeat. Spoon the remaining yogurt mixture onto each parfait. Garnish with the remaining 1/2 cup raspberries. Serve immediately.

 

If you prefer using frozen unsweetened raspberries instead of fresh, let them thaw until just icy. Using both the fruit and its juice, proceed as directed. Fresh raspberries, however, will make the most attractive garnish for topping the parfaits.