Place yoghurt in a bowl. Evenly distribute the chopped raspberries atop the yoghurt. Warm the raspberry preserves in the microwave on medium power for about 20 seconds to make preserves more fluid. Drizzle the preserves on top of the chopped raspberries. Using a butter knife, swirl the layers into each other using a zig-zag motion. Be careful not to over mix.

Spoon the yoghurt into a strainer or colander lined with a coffee filter; set strainer over a bowl. Make sure there is enough space between the strainer and the bottom of the bowl so the whey can drain away. Cover strainer and bowl with plastic wrap, and set in refrigerator to drain overnight. Occasionally pour off the whey as it accumulates and either discard or reserve for another use.**

Lift coffee filter out of strainer and flip yoghurt spread into a bowl. Spread on toasted or untoasted bagels or quick breads.

Makes about 1 cup spread, or 8 servings.

** Liquid whey can be used as a liquid substitute to add protein to recipes that call for milk. See our Cranberry Nut Muffins recipe.

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