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2 h 55 m
Diabetic Living Magazine
“This delicious, diabetic-friendly Raspberry Cake has only 4 grams of total fat and is a dessert you will want to make over and over again.”
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
1Spray a 9-inch springform pan with nonstick coating; set aside. Thaw frozen raspberries, if using, at room temperature for 15 minutes. Drain thawed berries.
2In 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.
3In 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.
4Bake 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.