Weight Watchers Raspberry Coffee Ring

1 cup all-purpose flour

1 cup firmly packed brown sugar

2/3 cup oat bran

1/2 cup whole-wheat flour

1 teaspoon baking soda

1 1/4 cups vanilla low-fat yogurt

1/2 teaspoon grated lemon rind

1 large egg lightly beaten

1 large egg white lightly beaten

1 cup raspberries

1 tablespoon all-purpose flour

cooking spray

1/2 cup sifted powdered sugar

2 teaspoons skim milk

Preheat oven to 350 degrees.

Combine first 5 ingredients in a large bowl, and make a well in center of mixture. Combine yogurt, lemon rind, egg, and egg white, add to dry ingredients, stirring just until moist. Combine raspberries and 1 Tablespoon flour, and toss gently to coat. Fold raspberries into batter. Spoon batter into a 6-cup Bundt pan coated with cooking spray.

Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack, and remove from pan. Let cool completely on a wire rack.

Combine powdered sugar and skim milk in a small bowl; stir well. Let stand 2 minutes. Drizzle glaze over cooled cake.

Yield: 14 servings (serving size: 1 slice).

Per Serving: Cal 169(6% from fat); Pro 4.2g.; Fat 1.2g(sat 0.3g.); Carb 36.2g; Fib 2.2g; Chol 17mg; Iron 1.3mg; Sod 86mg; Calc 58mg.

WW Points: 3 pt.

Simple Goodness