2 (8 oz.) containers vanilla low-fat yogurt
1 tbsp. firmly packed brown sugar
4 slices angel food cake (about 2 1/2 x 2 1/2 x 1/2-inch each) OR
4 sponge cake shells
1 (16 oz.) can sliced peaches in extra light syrup, drained
1/4 c. sugar reduced raspberry spread

In a small bowl combine yogurt and brown sugar; mix well. Cut cake slices in half diagonally. Place 2 cake triangles or one sponge cake shell in the bottom of 4 dessert dishes. Top with peaches, then yogurt mixture. Top with raspberry spread. Chill at least 30 minutes. Serves 4.