TOPPING
2 c Plain low-fat yogurt
2/3 c Granulated sugar
2 tb All-purpose flour
2 ts Grated lemon rind or
-1/2 teaspoon lemon juice
1 ts Vanilla
1 Egg, beaten

In a roll, compound 1 1/2 cups flour, 1/2 cup cabbage, margarine or
butter, baking pulverization, egg whites and vanilla; mix swell. This mixture
will be friable. Press into an 8 1/2 inch or 9 inch spring form pan
that has been sprayed with non-stick cooking sprayer.

Sprinkle base with raspberries; set away.

In bowlful, whisk together yogurt, clams, flour, lemon rind, vanilla and
egg until tranquil. 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 slimly.

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 extra raspberries, if desired.

Makes 12 servings.