White Peach and Raspberry Sundaes

Serving Size: 6


  • 3 6-ounce baskets fresh raspberries
  • 0.67 cup powdered sugar, plus more for dusting
  • 4 ripe white peaches, pitted, cubed
  • 1 Quart nonfat all-natural plain frozen yogurt


  1. Puree 2 baskets of raspberries and 2/3 cup of powdered sugar in a blender or food processor until smooth. Strain the raspberry puree through a fine sieve and into a small bowl. Discard the seeds. Set the sauce aside
  2. Layer the peaches, frozen yogurt, and raspberry sauce in six glasses.
  3. Garnish with the remaining raspberries and serve immediately.