Ingredients
1 package (12 ounces) frozen unsweetened raspberries, thawed2 tablespoons sugar1 loaf loaf-shaped angel food cake (10-1/2 ounces), cut into 10 slices1 can (15-1/4 ounces) peach halves, drained2-1/2 cups low-fat vanilla frozen yogurt
Preparation
In a small bowl, combine raspberries and sugar; set aside. Place cake slices on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly toasted. Using a 2-1/2-in. biscuit cutter, cut a hole in the center of each slice. Remove cutouts and set aside.
Place cake slices in individual bowls; place a peach half, cut side up, in each hole. Top with a scoop of frozen yogurt and reserved cake cutouts. Drizzle with raspberry mixture. Serve immediately.
