Peach-Raspberry Greek Yogurt Icebox Cake

2016-08-23
  • Yield : 6 to 8 servings
  • Cook Time : 5m
  • Ready In : 5m
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Ingredients

  • 3 small peaches (about 1 pound)
  • 1 1/2 cups plain Greek yogurt
  • 3/4 cup heavy cream
  • 3 tablespoons plus 2 teaspoons sugar
  • 1 teaspoon pure vanilla extract
  • Kosher salt
  • 2 cups raspberries
  • 14 honey-flavored graham crackers

Method

Step 1

Line a 9-by-5-inch loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. Peel 2 of the peaches with a sharp paring knife or vegetable peeler (a serrated peeler works great). Cut each peach in half and remove the pit. Slice into 1/4-inch thick wedges and set aside. 

Step 2

Combine the yogurt, cream, 3 tablespoons of the sugar, vanilla and a pinch of salt in a large bowl and beat with an electric mixer until thick, about 2 minutes. 

Step 3

Combine 1/2 cup of the raspberries and the remaining 2 teaspoons sugar in a small bowl. Mash together with a fork until the berries form a thick sauce. Lightly stir the raspberry sauce into the yogurt cream. 

Step 4

Spread 1 cup of the yogurt cream in the bottom of the prepared loaf pan. Place a double layer of graham crackers on top; break some of the crackers into smaller pieces to cover any gaps. Next, arrange all the peach slices on top in a single layer. Top with another cup of yogurt cream, a double layer of graham crackers, and 1 cup of raspberries. Cover the raspberries with the remaining yogurt cream, followed by a single layer of graham crackers. 

Step 5

Cover the loaf pan with plastic wrap and refrigerate for at least 6 hours and up to 12 hours to allow the crackers to soften and the yogurt cream to set. 

Step 6

When ready to serve, unwrap the plastic wrap and invert the loaf pan onto a platter. Remove the pan and the plastic wrap. Peel, pit and slice the remaining peach. Decorate the top of the cake with the peach slices and the remaining 1/2 cup raspberries. Cut into slices with a serrated knife. 

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