Raspbery Yoghurt Kuchen

By oakleyj

Ingredients

• Topping:
• 1 1/2 cups flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/3 cup soft margarine
• 2 egg whites
• 1 tsp vanilla
• 3 cups fresh raspberries or 1 pkg (350g) individually frozen (not thawed)
• 2 Tbsp flour
• 2 cups low fat yoghurt
• 1 eqq, lightly beaten
• 2/3 cups sugar
• 2 tsp lemon rind
• 1 tsp vanilla

Preparation

Step 1

Combine flour to vanilla; mix well. Press into bottom of 10 inch square or springform pan or flan. Sprinkle with raspberries.

In bowl, sprinkle flour over yoghurt. Add egg, sugar, lemon rind, and vanilla. Mix until smooth. Pour over berries.

Bake at 350 degrees for 70 minutes or until golden. Serve warm or cold.