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Makes 4 servings, two topped peach halves (138 g) each.
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Substitute nectarines for the peaches and/or sliced strawberries for the raspberries.
Prepare peaches as directed; cool. Cover and refrigerate several hours or until chilled. Top with the raspberries and whipped topping just before serving.
This fruit-filled dessert is a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.