Dessert

Raspberry Yogurt Cake is for Dessert.

Raspberry Yogurt Cake takes 15 minutes to prepare.

Raspberry Yogurt Cake takes 70 minutes to cook.

Raspberry Yogurt Cake makes 12 servings.

The ingredients for Raspberry Yogurt Cake are:

Botttom
1 1/2 cups flour
1/2 cup Sugar
1 1/2 tsp Baking powder
1/3 cup Soft Margarine
2 Egg Whites
1 tsp Vanilla
3 cups fresh raspberries or 1 pkg. (300g) individually frozen (not thawed)

Topping
2 Tbsp Flour
2 cups Low-Fat Yogurt
1 Egg lightly beaten
2/3 cups Sugar
2 tsp Graten lemon rind
1 tsp Vanilla

Here is how you make Raspberry Yogurt Cake:

In food processor or mixing bowl, combine flour, sugar, baking powder, margarine, egg whites and vanilla, mix well. Press onto bottom of 10-inch (3L) square cake pan, sprinkle with raspberries.Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, lemon rind and vanilla; mix until smooth. Pour over berries.Bake in 350 F (180C) preheated oven for 70 minutes or until golden.Serve warm or cold.Pear Yogurt Cake Variation:Prepare Raspberry Cake, but substitute 5 peeled , thinly sliced small pears for raspberries and use almond extract instead of the vanilla and sprinkle some roasted Almonds on top.Number of Servings: 12Recipe submitted by SparkPeople user SILVIAPILTON.

The nutritional information for Raspberry Yogurt Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 242.8

• Total Fat: 6.9 g
• Cholesterol: 19.5 mg
• Sodium: 171.6 mg
• Total Carbs: 40.4 g
• Dietary Fiber: 2.7 g
• Protein: 5.4 g

The dietary needs meet for Raspberry Yogurt Cake is Low Fat