2 1/4 c. flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. non-fat plain yogurt
1 tsp. almond extract
2 egg whites
8 oz. pkg. Neufactel cream cheese
1/4 c. sugar
2 egg whites
1/2 c. raspberry jam
1/2 c. sliced almonds

Heat oven to 350 degrees. Spray bottom and sides of 9 or 10 inch spring-form pan with Pam. In large bowl, combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, add baking soda, baking powder, salt, yogurt, almond extract, and 2 egg whites; blend well. Spread batter over bottom and 2 inches up sides of pan. (Batter should be about 1/4 inch thick on sides.) In small bowl, combine Neufactel cheese, 1/4 cup sugar, and 2 egg whites; blend well. Pour into batter lined pan. Carefully spoon jam evenly over cream cheese. In small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over jam. Bake at 350 degrees for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cut into wedges. Refrigerate leftovers. 16 servings.