Store-bought angel food cake, canned peaches, frozen yogurt and raspberries combine to make a sweet, summery dessert in just minutes. This easy recipe from Janice Prytz in Murrieta, California is a keeper all year-round!
Category: Desserts
Cuisine: American
�1 package
�2 tablespoons sugar
�1 loaf loaf-shaped angel food cake
�1 can
�2-1/2 cups low-fat vanilla frozen yogurt
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