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*
1/4 cup sliced almonds
1/4 cup confectioners' sugar
1 teaspoon fat free milk
1/4 teaspoon vanilla extract
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.
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.
*If using frozen raspberries, do not thaw before adding to batter.
Nutrition per serving: 178 calories, 4 g fat, 32 g carbohydrate, 2 g fiber, 4 g protein.