1 to 1 1/4 pounds frozen, unsweetened strawberries
2 containers (6 ounces each) strawberry yogurt
2 tablespoons powdered sugar
1/2 teaspoon vanilla, optional

Pulse strawberries in blender until almost smooth. Add remaining ingredients and pulse to combine. Spoon into glasses. Top with a little whipped cream, if desired.

3 pounds frozen peaches
1/2 cup margarine
1/2 cup honey
1/2 teaspoon vanilla extract
6 eggs
2 cups low-fat milk
French bread
Cinnamon

Raspberry Sauce:
2 cups frozen raspberries
1 can frozen raspberry juice concentrate
3 tablespoons cornstarch

To make raspberry sauce, combine all ingredients in a saucepan. Cook over medium heat, stirring constantly, until combined. Cool slightly before serving.

To make French toast, melt butter in a skillet. Add honey and almond extract. Pour mixture into a 13-by-9-inch baking dish. Place peaches on top, and then cover with slices of the French bread. Set aside.

Combine eggs, milk and vanilla in a bowl. Beat well. Pour over bread. Cover and refrigerate for one hour or overnight.

Bake at 350 degrees F for 30 to 35 minutes. Serve with raspberry sauce and a sprinkling of cinnamon.