1 cup raspberries
1/4 cup seedless raspberry jam
1 pound medium peaches
2 teaspoons sugar
1 pint vanilla frozen yogurt
1/4 cup crushed shortbread cookies
Toss the raspberries and raspberry jam in a medium bowl and let stand 20 minutes at room temperature.
Slice or quarter the peaches, depending on their size, divide among 4 dessert bowls and sprinkle the sugar over the tops. Let sit until they get a little juicy, about 15 minutes, turning them over once or twice.
To serve, put one scoop of frozen yogurt on top of the peaches. Spoon some raspberries over each scoop. Top each with 1 tablespoon of crushed cookies. Serve immediately.
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