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Raspberry Yogurt Cake

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup margarine or butter, softened
1 1/2 teaspoons baking powder
2 egg whites
l teaspoon vanilla
2 cups frozen raspberries, thawed and drained (reserve juice)

2 cups plain low-fat yogurt
2/3 cups granulated sugar
2 tablespoons all-purpose flour
2 teaspoons grated lemon rind or 1/2 teaspoon lemon juice
l teaspoon 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.


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