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raspberr.y_y
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1995-09-27
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From: Dorthy Freedman <dfreed@bldgumsu.lan1.umanitoba.ca>
Newsgroups: rec.food.recipes
Subject: Raspberry Yogurt Cake
Message-ID: <dfreed.4.2E2ACB46@bldgumsu.lan1.umanitoba.ca>
Date: Tue, 19 Jul 1994 06:18:06 -0400 (EDT)
Organization: University of Manitoba
Base:
1 1/2 Cups all-purpose flour
1/2 cup granulated sugar
1/3 cup margarine or butter, softened
1 1/2 teaspoons baking powder
2 egg whites
l teaspoon vanilla
2 cups frozen raspberries, thawed and drained (reserve juice)
equivalent to two frozen packages
Topping:
2 cups plain low-fat yogurt
2/3 cups granulated sugar
2 tablespoons all-purpose flour
2 teaspoons grated lemon rind or 1/2 teaspoon lemon juice
l teaspoon vanilla
1 egg, beaten
In a bowl, combine 1 1/2 cups flour, 1/2 cup sugar, margarine or butter,
baking powder, egg whites and vanilla; mix well. This mixture will be
crumbly. Press into an 8 1/2 inch or 9 inch spring form pan that has been
sprayed with non-stick cooking spray.
Sprinkle base with raspberries; set aside.
In bowl, whisk together yogurt, sugar, flour, lemon rind, vanilla and egg
until smooth. Pour over berries. Bake in 350 F over for 60 to 70 minutes
or until set.
Combine reserved raspberry juice with a bit of cornstarch and cook to
thicken slightly.
To serve, spoon some of the raspberry sauce over top of cake slices and
garnish with additional raspberry sauce over top of cake and garnish with
additional raspberries, if desired.
Makes 12 servings.