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Peachy Walnut Torte

Crumb Crust:
1 1/2 cup finely ground cookies
use Nabisco gingersnaps, Lorna Doones, graham crackers or chocolate sandwich cookies
1/4 cup margarine or butter, melted
3 Tbsp sugar
-stir above ingredients together and press in 8" spring-form pan

2 pkg. (8 oz) reduced fat cream cheese
1/2 cup sugar
8 oz. nonfat raspberry yogurt
8 oz. nonfat peach yogurt
2-3 large peaches sliced, kiwi, blueberries or other fresh fruit of your choice

1/4 cup ground walnuts





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In a large bowl, with an electric mixer on medium speed, beat the cream cheese and sugar until smooth.  Remove half of the cream cheese mixture to a different bowl and whisk in the raspberry yogurt.  Spread evenly over the cookie crust.  Place in the freezer for 1 hour until firm.

To the remaining cream cheese mixture, add peach yogurt.  Cover and refrigerate.  When raspberry layer has firmed, spoon peach mixture over it.  Freeze for 2 1/2 hours, until firm. Place in refrigerator 2 hours before serving.

When ready to serve, arrange fruit and ground walnuts on top to your liking.

Serves 8 to 10.