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Ingredients:

3/4 cup fat-free whipped topping
3 tablespoons all-fruit seedless raspberry spread
1/4 teaspoon almond extract
4 ounces angel food cake (about 1/4 of a standard angel food cake), cut in 4 slices
2 cups sliced nectarines or peaches

1. In a small mixing bowl, mix together whipped topping with fruit spread and extract.

2. Spoon equal amounts (about 2 Tbsp) over each slice of cake and top with 1/2 cup nectarine slices per serving.

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