Raspberry yogurt cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ½ | cup | Granulated sugar |
| ⅓ | cup | Margarine or butter,softened |
| 1½ | teaspoon | Baking powder |
| 2 | Egg whites | |
| 1 | teaspoon | Vanilla |
| 2 | cups | Frozen raspberries, thawed and drained (reserve juice) |
| 2 | cups | Plain low-fat yogurt |
| ⅔ | cup | Granulated sugar |
| 2 | tablespoons | All-purpose flour |
| 2 | teaspoons | Grated lemon rind or 1/2 teaspoon lemon juice |
| 1 | teaspoon | Vanilla |
| 1 | Egg, beaten | |
Directions
BASE
TOPPING
In a bowl, combine 1½ cups flour, ½ cup sugar, margarine or butter, baking powder, egg whites and vanilla; mix well. This mixture will be crumbly. Press into an 8 ½ inch or 9 inch spring form pan that has been sprayed with non-stick cooking spray.
Sprinkle base with raspberries; set aside.
In bowl, whisk together yogurt, sugar, flour, lemon rind, vanilla and egg until smooth. Pour over berries. Bake in 350 F over for 60 to 70 minutes or until set.
Combine reserved raspberry juice with a bit of cornstarch and cook to thicken slightly.
To serve, spoon some of the raspberry sauce over top of cake slices and garnish with additional raspberry sauce over top of cake and garnish with additional raspberries, if desired.
Makes 12 servings.
From: Dorthy Freedman <dfreed@...>