Yogurt-Fruit Cup - cooking recipe

Ingredients

1 (16 ounce) can sliced peaches or (16 ounce) can pears, canned in their own juice.
1 (16 ounce) container nonfat vanilla yogurt or (16 ounce) container low-fat vanilla yogurt
2 tablespoons finely chopped almonds, preferably dry-roasted.
1/2 teaspoon ground cardamom

Preparation

Drain fruit and divide among 6 small dessert bowls.
Top with yogurt and nuts and sprinkle lightly with cardamom.
Serve immediately.