Combine raspberry yoghurt, preserves, raspberries, and four ice cubes in a blender. Blend well. Pour raspberry mixture into the bottom of each of two glasses. Set aside. Rinse out blender.

For the yellow layer, combine lemon yoghurt, pineapple, lemon zest, and four ice cubes in blender. Blend well. Gently spoon the lemon mixture around the edges of the glasses filled with the raspberry layer, then fill in the middle with the remaining lemon mixture. Serve immediately.

Makes 2 servings.

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