Raspberry Coffee cake

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup reduced-fat raspberry or raspberry cheesecake flavored yogurt
• 2 tablespoons butter 
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
• 1 cup fresh or frozen unsweetened raspberries*
• 1 tablespoon sliced almonds
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• GLAZE:
• 1/4 cup confectioners' sugar
• 1 teaspoon fat free milk
• 1/4 teaspoon vanilla extract

Directions:

1. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened. Spoon two-thirds of the batter into an 8-in. round baking pan coated with nonstick cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
2. Bake at 350 degrees F for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature.

Extras

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  *If using frozen raspberries, do not thaw before adding to batter.
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  Nutritional Analysis: One piece equals 178 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 178 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.