Yogurt with Peach Puree and Raspberries

• 1 cup walnuts, roughly chopped
• 4 fresh mint leaves
• 8 oz. canned sliced peaches
• 8 oz. fresh raspberries
• 16 oz. low-fat vanilla yogurt

1. Drain the peaches and puree them in a blender or food processor until smooth. Wash the raspberries.
2. In a small bowl, place one-eight 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.

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