Raspberry-Peach Jell-O Terrine

8 arrowroot cookies
1 small package sugar-free raspberry Jell-O 
1 cup fat-free plain Greek yogurt or regular fat-free plain yogurt
1 15-ounce can light sliced peaches, drained and chopped

Break cookies into medium-size pieces, and place in freezer for 20 minutes (this helps to keep them from getting too soggy in the Jell-O). Bring 1 cup of water to a boil in a saucepan. Remove pan from heat, pour in Jell-O, and stir to dissolve completely. Add ½ cup of cold water and yogurt; mix completely. Add peaches.
Pour mixture into a 1-quart container. Refrigerate for 10 minutes to allow Jell-O to thicken and begin to set. Mix in the cold cookie pieces, and refrigerate for about 1 more hour, until completely set.
Makes 4 servings.