Raspberry-Almond Coffeecake(Low-Fat) - cooking recipe

Ingredients

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

Preparation

Combine raspberries and brown sugar in a bowl.
Toss well and set aside.
Combine flour and next 4 ingredients in a large bowl. Combine yogurt and next 3 ingredients; stir well.
Add to dry ingredients, stirring just until moistened.
Spoon two-thirds of batter into an 8-inch round cake pan, coated with cooking spray, and spread evenly.
Top with raspberry mixture.
Spoon remaining batter over raspberry mixture; top with almonds.
Bake at 350\u00b0 for 40 minutes or until a wooden pick inserted in center comes out clean.
Let cool 10 minutes.
Combine powdered sugar, milk and 1/4 teaspoon vanilla; stir well.
Drizzle over cake.
Serve warm or at room temperature.
Yield:
8 servings.
Serving size:
1 wedge. Calories:
172.
Fat grams:
4.4