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Nonstick cooking spray
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1
cup fresh or frozen raspberries
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1
cup all-purpose flour
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1
cup sugar
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1
teaspoon baking powder
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1/4
cup butter, melted
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1/2
cup refrigerated or frozen egg product, thawed, or 2 eggs
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2
teaspoons vanilla
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1
8 ounce container plain fat-free yogurt
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2
tablespoons all-purpose flour
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1 1/2
teaspoons finely shredded lemon peel
1. Coat a 9-inch springform pan with cooking spray; set aside. Thaw frozen raspberries, if using, at room temperature for 15 minutes. Drain thawed berries.
2. In a medium bowl combine the 1 cup flour, 1/2 cup of the sugar, and the baking powder. Add melted butter, 1/4 cup of the egg product, and 1 teaspoon of the vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
3. In another medium bowl combine the yogurt, remaining 1/2 cup sugar, remaining 1/4 cup egg product, the 2 tablespoons flour, the lemon peel, and the remaining 1 teaspoon vanilla. Stir until smooth; pour over berries.
4. Bake in a 350 degree F oven about 35 minutes or until center appears set when shaken gently. Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill for 2 to 24 hours before serving. Makes 12 servings.
- Servings Per Recipe 12,
- Calories 158,
- Protein (gm) 3,
- Carbohydrate (gm) 27,
- Fat, total (gm) 4,
- Cholesterol (mg) 11,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 243,
- Vitamin C (mg) 2,
- Sodium (mg) 83,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Starch () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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