Raspberry Coffee Ring(Low-Fat)

• 1 c. flour
• 2/3 c. unprocessed oat bran
• 1/2 c. whole wheat flour
• 1 tsp. baking soda
• 1 c. firmly packed brown sugar
• 1 1/4 c. vanilla low-fat yogurt
• 1/4 c. Egg Beaters
• 1 egg white, lightly beaten
• 1/2 tsp. grated lemon rind
• 1 c. fresh raspberries
• 1 Tbsp. flour
• 1/2 c. powdered sugar
• 2 tsp. skim milk

1. Combine first 5 ingredients in a large mixing bowl.
2. Make a well in center of mixture.
3. Combine yogurt and next 3 ingredients. Add to flour mixture, stirring just until dry ingredients are moistened.
4. Toss raspberries in 1 tablespoon of flour.
5. Fold in raspberries.
6. Spoon batter into a 6-cup Bundt pan coated with cooking spray.
7. Bake at 350u0b0 for 45 minutes or until tests done. Let cool in pan for 10 minutes.
8. Remove and cool on wire rack.

flour, unprocessed oat bran, whole wheat flour, baking soda, brown sugar, vanilla lowfat yogurt, egg beaters, egg, lemon rind, fresh raspberries, flour, powdered sugar, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982408 (may not work)