Ingredients
1/2 cup cold heavy cream
1 cup Greek yogurt
1/2 to 3/4 cup jam
Preparation
Whisk cream to soft peaks in a large bowl. Fold in yogurt. Spoon jam evenly on top and gently swirl in, leaving streaks. Divide mixture evenly among 4 glasses. Refrigerate for at least 1 hour or, covered, for up to 1 day before serving.
