Raspberry Yogurt Cake
| Yield: | 12 Servings |
| Categories: |
| BASE | ||
| 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) |
| TOPPING | ||
| 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 |
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