1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reduced-fat plain yogurt (I used light Vanilla Flavor)
2 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened fresh or frozen raspberries ( I used frozen triple berry mix)
1 tablespoon sliced almonds
1/4 cup confectioners' sugar
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract
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.
2.Spoon two-thirds of the batter into an 8-in. round baking pan coated with cooking spray. Combine the brown sugar and berries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
3.Bake at 350° 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.
Nutritional : 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.
* This was really easy to make and tasted great. I gave some to both of my kids and then went to answer my phone and when I got back they were both back at the counter waiting for there next slice lol. I will for sure make this again and switch up the fruit flavors I give it a 4 1/2