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.
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, 1/2 cup of the sugar and baking powder. Add melted margarine or butter, 1/4 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 1/2 cup sugar, remaining 1/4 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 degrees Fahrenheit 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.
1 fat, 1 other carbohydrate, 1 starch