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
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.