Recipe - Raspberry Yogurt Cake

BASE
1 One half cup Allpurpose flour
One half cup Granulated sugar
1/3 cup Margarine or butter,softened
1 One half teaspoon Baking powder
2 Egg whites
1 teaspoon Vanilla
2 cup Frozen raspberries, thawed
and drained (reserve juice)

TOPPING
2 cup Plain lowfat yogurt
2/3 cup Granulated sugar
2 tablespoon Allpurpose flour
2 teaspoon Grated lemon rind or
One half teaspoon lemon juice
1 teaspoon Vanilla
1 Egg, beaten

In a bowl, combine 1 One half cups flour, One half cup sugar, margarine or butter,
baking powder, egg whites and vanilla; mix well. This mixture will be
crumbly. Press into an 8 One half inch or 9 inch spring form pan that has been
sprayed with nonstick 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@bldgumsu.lan1.umanitoba.ca

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini