Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 cup fresh or frozen raspberries
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
¼ cup margarine or butter, melted
½ cup refrigerated or frozen egg product, thawed
2 teaspoons vanilla
1 (8 ounce) container plain fat-free yogurt
2 tablespoons all-purpose flour
1½ teaspoons finely shredded lemon peel
Spray a 9-inch springform pan with nonstick coating; set aside. Thaw frozen raspberries, if using, at room temperature for 15 minutes. Drain thawed berries.
In a medium bowl combine the 1 cup flour, ½ cup of the sugar and baking powder. Add melted margarine or butter, ¼ cup of the egg product and 1 teaspoon of the vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
In a medium mixing bowl combine the yogurt, remaining ½ cup sugar, remaining ¼ cup egg product, the 2 tablespoons flour, lemon peel and the remaining 1 teaspoon vanilla. Stir until smooth; pour over berries.
Bake in a 350°F oven about 35 minutes or until center appears set when shaken gently. Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill for 2 to 24 hours before serving.