Raspberry coffee ring

Yield: 14 Servings

Measure Ingredient
1 cup All purpose flour
⅔ cup Unprocessed oat bran
½ cup Whole wheat flour
1 teaspoon Baking soda
1 cup Brown sugar, firmly packed
1¼ cup Vanilla low-fat yogurt
½ teaspoon Lemon rind, grated
1 Egg, lightly beaten
1 Egg white, lightly beaten
1 cup Fresh raspberries
1 tablespoon All purpose flour
Vegetable cooking spray
½ cup Powdered sugar, sifted
2 teaspoons Milk

Combine first 5 ingredients in a large bowl; make a well in centre of mixture. Combine yogurt, grated lemon rind, egg and egg white; add to flour mixture, stirring just until dry ingredients are moistened. Toss berries with 1 T. all purpose flour; fold berries into batter. Spoon batter into a 6-cup Bundt pan coated with cooking spray. Bake at 350-degrees for 45 minutes or until a wooden toothpick inserted in the centre comes out clean. Cool on a wire rack.

Combine sifted powdered sugar and milk, stirring well; let stand 2 minutes. Drizzle glaze over cooled cake.

"The Low-Fat Way to Cook", by Oxmoor House

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