This dream of a dessert tastes extra good on a busy day because you can make it ahead of time. If you don’t have fresh peaches handy, use the canned variety.
—CHRISTINA MOORE CASAR, NC
PREP: 20 MIN. + CHILLING • MAKES: 12 SERVINGS
2 packages (12 ounces each) frozen unsweetened raspberries, thawed
1 tablespoon cornstarch
1 1/2 cups (12 ounces) fat-free peach yogurt
1/8 teaspoon almond extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes (about 8 cups)
4 small peaches, peeled and sliced (about 2 cups)
1. Using a large saucepan, mix the raspberries and cornstarch until they are blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate.
2. In a large bowl, mix the yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, for at least 3 hours before serving. Serve with raspberry sauce.