1 C. fresh raspberries
\n3 T. brown sugar
\n1 C. all-purpose flour
\n1\/3 C. sugar
\n1\/2 tsp. baking powder
\n1\/4 tsp. baking soda
\n1\/8 tsp. salt
\n1\/2 C. plain low-fat yogurt
\n2 T. stick margarine, melted
\n1 tsp. vanilla extract
\n1 large egg
\nCooking spray
\n1 T. sliced almonds
\n1\/4 C. sifted powdered sugar
\n1 tsp. skim milk
\n1\/4 tsp. vanilla extract<\/p>\n
Preheat oven to 350\u00b0. 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\u00b0 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.<\/p>\n
Yield: 8 servings
\nCalories: 176
\nFat: 4.5g
\nFIber: 1.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0. Combine raspberries and brown sugar in a bowl. Set aside. Combine flour and next…<\/p>\n