1. Preheat oven to 350ºF.
2. Put all but yogurt in a Cuisinart and blend for 30-60 seconds.
3.
Add yogurt and pulse until blended.
4. Bake in a well-greased Bundt pan for 33-38 minutes or until nicely browned.
5. Cool in the pan on a rack for about 15 minutes.
6. Then invert onto a rack to cool.
7. When
completely cooled, cut in half, horizontally.
8. Fill raspberry preserves.
9. Dust with Confectioners
sugar.
Optional Garnish: Mint leaves & fresh raspberries
Optional Sauce: Heat a second jar of preserves for a few seconds in a microwave to thin ever so slightly. Serve on the
side for those who like a fruity sauce. You could add fresh berries to this sauce as well.
