INGREDIENTS

1. 1 9 inchsponge cake
2. 1cupfresh raspberries
3. 1cupfresh peaches, sliced

4. dessert fruit dip

5. 1 (16 ounce)cartonplain low-fat yogurt
6. 1/4cup siftedpowdered sugar
7. 1tablespoonschnapps, fruit flavor of your choice,plus
8. 1teaspoonschnapps, fruit flavor of your choice

DIRECTIONS

1. Wash and prepare fruit.
2. Break sponge cake into bite size pieces, place in bottom of a serving bowl.
3. Spread about one-third of the raspberries and peach slices on top.
4. pour one-third of the fruit dip over the fruit.
5. for fruit dip:.
6. line a colander or sieve with a double layer of cheesecloth that has been rinsed out and squeezed dry; allow cheesecloth to extend over the outside edges of colander.
7. Stir yogurt until smooth;pour into colander and fold edges of cheesecloth over to cover yogurt.
8. Place colander over a large bowl;refrigerate 12 to 24 hours.
9. Remove yogurt from colander and discard liquid.
10. Combine strained yogurt, powdered sugar, and schnapps in a medium bowl.
11. Stir until well blended.
12. Add to raspberry and peach dessert.