Susan Brooks' Peach and Raspberry Almond Swirls

4 cups plain yogurt
¼ cup sliced almonds, toasted
¼ cup good honey
1 ½ teaspoons pure vanilla extract
2 teaspoons grated orange zest
½ to 1 cup peach nectar
¼ cup raisins
1 peach, peeled and diced
½ pint fresh raspberries

Line the sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.

Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 T for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency.

Add the raisins, peach (reserving 1 T for garnish) and raspberries (reserving 2 T for garnish). Garnish with the reserved almonds, peach and raspberries.

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