1/2 c. seedless raspberry jam
1 (10 3/4 oz.) loaf nonfat pound cake
1 (8 oz.) carton raspberry lower-fat yogurt
3/4 c. fresh raspberries

In a small saucepan heat jam just until melted. Cut cake into cubes. Divide cake cubes among 6 dessert dishes. Top each serving with warmed jam, yogurt and fresh raspberries. Serve immediately. Makes 6 servings.