Raspberry-Almond Coffeecake(Low-Fat)

• 1 c. fresh raspberries
• 3 Tbsp. brown sugar
• 1 c. all-purpose flour
• 1/3 c. sugar
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/8 tsp. salt
• 1/2 c. plain low-fat yogurt
• 2 Tbsp. margarine, melted
• 1 tsp. vanilla extract
• 1 egg
• vegetable cooking spray
• 1 Tbsp. sliced almonds
• 1/4 c. sifted powdered sugar
• 1 tsp. skim milk
• 1/4 tsp. vanilla extract

1. Combine raspberries and brown sugar in a bowl.
2. Toss well and set aside.
3. Combine flour and next 4 ingredients in a large bowl. Combine yogurt and next 3 ingredients; stir well.
4. Add to dry ingredients, stirring just until moistened.
5. Spoon two-thirds of batter into an 8-inch round cake pan, coated with cooking spray, and spread evenly.
6. Top with raspberry mixture.
7. Spoon remaining batter over raspberry mixture; top with almonds.
8. Bake at 350u0b0 for 40 minutes or until a wooden pick inserted in center comes out clean.
9. Let cool 10 minutes.
10. Combine powdered sugar, milk and 1/4 teaspoon vanilla; stir well.
11. Drizzle over cake.
12. Serve warm or at room temperature.
13. Yield:
14. 8 servings.
15. Serving size:
16. 1 wedge. Calories:
17. 172.
18. Fat grams:
19. 4.4

fresh raspberries, brown sugar, flour, sugar, baking powder, baking soda, salt, yogurt, margarine, vanilla extract, egg, vegetable cooking spray, almonds, powdered sugar, milk, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849804 (may not work)