Raspberry Parfait

1/2 cup angel food cake, cut in 1/2-inch cubes
1/3 cup nonfat, plain yogurt
1 tsp. honey
1/8 tsp. vanilla
1/2 cup fresh raspberries (can use frozen)
1 tbs. seedless raspberry jam
1 tsp. broken slivered almonds,
approximately 7 pieces
1 tsp. rum
1 tbs. fat-free whipped topping

Cut angel food cake into1/2-inch cubes. Combine yogurt, honey and vanilla. Layer the half the angel food cake, half of the honey-yogurt mixture,1/2 tablespoon jam, 1 teaspoon almonds and half of the raspberries in a parfait glass or other 1-cup capacity container. Repeat the layers (without almonds) and add the rum by pouring it over the cake. Top with fat-free whipped topping. Makes 1 serving.