| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 12 | Servings | ||
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Granulated sugar |
| 1/3 | c | Margarine or butter, softened |
| 1 1/2 | t | Baking powder |
| 2 | Egg whites | |
| 1 | t | Vanilla |
| 2 | c | Frozen raspberries, thawed |
| and drained reserve | ||
| juice | ||
| 2 | c | Plain low-fat yogurt |
| 2/3 | c | Granulated sugar |
| 2 | T | All-purpose flour |
| 2 | t | Grated lemon rind or |
| 1/2 teaspoon lemon juice | ||
| 1 | t | Vanilla |
| 1 | Egg, beaten |
INSTRUCTIONS
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. From: Dorthy Freedman <dfreed@bldgumsu.lan1.umanitoba.ca> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 18.7mg
Sodium: 145.5mg
Potassium: 173.4mg
Carbohydrates: 38.8g
Fiber: 1.8g
Sugar: 23.6g
Protein: 5.3g