1 (12 oz.) pkg. frozen whole unsweetened raspberries
1 (16 oz.) can sliced peaches in their own juice, drained and divided
1/2 c. vanilla low-fat yogurt
1/4 c. confectioners sugar
6 slices marble pound cake, cut diagonally in half
Mint sprigs for garnish

In food processor blender, process raspberries and 1 cup peach slices until finely shaved, scraping down bowl occasionally. Add yogurt and confectioners sugar; process 1 minute or until mixture becomes smooth.

Place in metal bowl or pan. Cover and freeze 2 hours or until mixture is firm enough to scoop. Scoop frozen yogurt mixture onto individual dessert plates. Surround with pound cake and remaining peach slices. Garnish with mint.