1/4 cup trans-free margarine or butter
1/4 cup sugar
2 packages (8 oz each) reduced fat cream cheese
1/2 cup sugar substitute
8 oz artificially sweetened nonfat raspberry yogurt
8 oz artificially sweetened nonfat peach yogurt
2 drops yellow food coloring
2-3 large peaches, sliced
Place the remaining walnuts in another small bowl and add the margarine or butter and sugar. Mix well with a fork. Press the walnut mixture firmly into the bottom of a 8"springform pan.
In a a large bowl, with an electric mixer on medium speed, beat the cream cheese and sugar substitue until smooth. Remove half of the cream cheese mixture to a medium bowl and whisk in the raspberry yogurt. Spread evenly over the walnut crust. Place in the freezer for 1 hour, or until firm.
To the remaining cream cheese mixture, add the peach yogurt and food coloring. Cover and refrigerate. When the raspberry layer has firmed, spoon the peach mixture over it. Freeze for 2 1/2 hours, or until firm. When ready to serve, arrange the peach slices around the edge and place the reserved walnuts decoratively on top.