1 C. fresh raspberries
3 T. brown sugar
1 C. all-purpose flour
1/3 C. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/2 C. plain low-fat yogurt
2 T. stick margarine, melted
1 tsp. vanilla extract
1 large egg
Cooking spray
1 T. sliced almonds
1/4 C. sifted powdered sugar
1 tsp. skim milk
1/4 tsp. vanilla extract

Preheat oven to 350°. Combine raspberries and brown sugar in a bowl. Set aside. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, margarine, 1 tsp. vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 tsp. vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.

Yield: 8 servings
Calories: 176
Fat: 4.5g
FIber: 1.7g