2 medium nectarine, chopped
1 cup fresh raspberries
2 slices pound cake
1 container Chobani Tropical Escape (mix of hazelnuts, toasted coconut and crunchy granola into pineapple-coconut yogurt)
Lay 2 pound cake slices on two plates.
Spread the yogurt on top of one slice of pound cake.
Top with nectarine and raspberries, then a second slice of pound cake. Spread remaining yogurt of on the slice.
Top with more nectarine and more raspberries. Sprinkle with the hazelnut and granola that comes in the yogurt.