Raspberry Yogurt Cake
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Raspberry Yogurt Cake
  Yogurt    Cakes  
Last updated 6/12/2012 1:19:55 AM. Recipe ID 51440. Report a problem with this recipe.
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      Title: Raspberry yogurt cake
 Categories: None
      Yield: 12 Servings
  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
  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 

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Recipe ID 51440 (Apr 03, 2005)

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