BASE:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup butter, softened
1 1/2 tsp. baking powder
2 egg whites
1 tsp. vanilla
2 cups frozen raspberries, thawed and drained (reserve juice)

In a bowl, combine 1 1/2 cups flour, 1/2 cup sugar, butter, baking powder, egg whites and vanilla; mix well. This mixture will be crumbly. Press into an 8-1/2 inch or 9-inch spring-form pan that has been sprayed with non-stick cooking spray.

Sprinkle base with raspberries; set aside.

TOPPING:

2 cups plain low-fat yogurt
2/3 cup granulated sugar
2 tbsp. all-purpose flour
2 tsp. grated lemon rind -or-
1/2 teaspoon lemon juice
1 tsp. vanilla
1 egg, beaten

In bowl, whisk together yogurt, sugar, flour, lemon rind, vanilla and egg until smooth. Pour over berries. Bake in 350°F over for 60 to 70 minutes or until set.

Combine reserved raspberry juice with a bit of cornstarch and cook to thicken slightly.

To serve, spoon some of the raspberry sauce over top of cake slices and garnish with additional raspberry sauce over top of cake and garnish with additional raspberries, if desired.

Makes 12 servings.