I love this recipe. In fact, I recommend you double it because you’ll wish it was bigger when comes out of the oven. This recipe is from my increasingly favorite cookbook The Complete Cooking Light Cookbook.
Preheat oven to 350 degrees. Mix and set aside:
3/4 c. brown sugar
1 c. fresh raspberries (I actually used frozen – thawed and drained off the juice)
Combine dry ingredients
1 c. flour
1/3 c. sugar
1/2 t. baking powder
1/4 t. baking soda
1/8 t. salt
In a separate bowl, mix together
1/2 c. nonfat plain yogurt
2 T. melted butter
1 egg, beaten
1 t. vanilla
Add the about wet mixture to the dry ingredients and stir well. Spread about 2/3 of the batter into a greased 8 inch round baking dish or pan. Spoon raspberries on batter leaving a 1/2 inch border. Dab the remaining batter on top of the raspberries. Sprinkle with sliced almonds. The recipe calls for one tablespoon of sliced almonds but that never seems like enough. A few more won’t hurt.
Wesler, C.A. (Ed.). (2000). The Complete Cooking Light Cookbook. Birmingham, AL: Oxmoor House.