Peach Melba Trifle

• 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. In a large saucepan, mix raspberries and cornstarch until 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 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, at least 3 hours before serving. Serve with raspberry sauce.

cornstarch, peach yogurt, almond, frozen reducedfat whipped topping, cakes, peaches

Taken from www.tasteofhome.com/recipes/peach-melba-trifle/ (may not work)