YOGURT WITH PEACH PUREE AND FRESH RASPBERRIES

INGREDIENTS

- 8 ounces canned, sliced peaches
- 8 ounces fresh raspberries
- 16 ounces plain, reduced-fat yogurt
- 1 cup walnuts, roughly chopped
- 4 fresh mint leaves

DIRECTIONS

Drain the peaches and puree them in a blender or
food processor until smooth. Wash the raspberries.

In a small bowl, place one-eighth of the yogurt at
the bottom. Place one-eighth of the peach puree on
top. Place one-eighth of the raspberries on the peach
layer. Repeat this layer, then top with chopped walnuts.
Garnish each glass with a few raspberries and a mint leaf.