1 box (6.85 oz.) angel food loaf cake mix
1 c. peach low-fat frozen yogurt
1 c. raspberry sorbet or sherbet
Fresh peaches & raspberries (optional)

Prepare cake and bake in a 9 x 5 inch loaf pan according to package directions; cool completely. Remove cake from pan and cut horizontally into 3 even size layers. Spread slightly softened peach yogurt on bottom layer. Place middle layer on top and spread with softened sorbet. Place top of cake over sorbet. Wrap tightly and freeze several hours. To serve: Cut into slices. Garnish with fresh fruit. Yield 10 slices.