| 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 |
ts |
Baking powder |
| 2 |
|
Egg whites |
| 1 |
ts |
Vanilla |
| 2 |
c |
Frozen raspberries, thawed and drained (reserve juice) |
| 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 |
INSTRUCTIONS
BASE
TOPPING
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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