BASE
1 1/2 c All-purpose flour
1/2 c Granulated sugar
1/3 c Margarine or butter,softened
1 1/2 ts Baking powder
2 Egg whites
1 ts Vanilla
2 c Frozen raspberries, thawed
-and drained (reserve juice)
TOPPING
2 c Plain low-fat yogurt
2/3 c Granulated sugar
2 tb All-purpose flour
2 ts Grated lemon rind or
-1/2 teaspoon lemon juice
1 ts Vanilla
1 Egg, beaten
In a bowl, combine 1 1/2 cups flour, 1/2 cup sugar, margarine or
butter, baking powder, egg whites and vanilla; mix well. This mixture
will be crumbly. Press into an 8 1/2 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.
Yields
12 Servings