Ingredients

• 1 cup light raspberry yogurt
• 1/2 cup nonfat or light whipped topping
• 2 cups fresh raspberries, rinsed and patted dry
• 2 tablespoons sliced almonds

Directions

1. Place the yogurt in a bowl and fold in the whipped topping.
2. Place 1/4 cup of raspberries in each of four 8-ounce wine glasses.
3. Top the berries in each glass with 3 tablespoons of the yogurt mixture.
4. Repeat the layers and top each serving with a sprinkling of almonds.
5. Serve immediately.