• 1-1/4 cups sugar
• 2 Tbs. cornstarch
• 1/4 cup plus 2 Tbs. water or raspberry juice
• 1 cup raspberries
• 1 Tbs. lemon juice
• 3/4 cup all purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/8 tsp. mace
• 1/2 cup unsalted butter, softened
• 1 egg, lightly beaten
• 1/2 cup lowfat milk
• 1/2 tsp. vanilla extract
• 2 Tbs. sliced almonds
• 3/4 lb. sweetened frozen raspberries, thawed and puréed

Preheat oven to 350°F. Combine 1/2 cup sugar, cornstarch, water and raspberries in a heavy saucepan. Simmer over medium heat until sauce is thickened and clear. Stir in lemon juice and set aside to cool.

Combine 1/2 cup flour, 1/2 cup sugar, baking powder, cinnamon and mace in a food processor or mixing bowl. Cut in half the butter until mixture resembles coarse meal. Add egg, milk and vanilla and mix until blended.

Spread half the batter in an 8 inch baking pan. Spread raspberry filling evenly over batter. Spread remaining batter over filling. Combine remaining flour and sugar in a food processor or mixing bowl. Cut in remaining butter. Stir in almonds. Spread topping over cake. Bake 40-45 minutes or until tester comes out clean when inserted in center.

Serve cake in a pool of raspberry purée.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 350, fat 13.6g, 34% calories from fat, cholesterol 55mg, protein 3.3g, carbohydrates 56.3g, fiber 3.6g, sugar 43.2g, sodium 19mg, diet points 7.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.9, Bread: 0.6, Lean meat: 0.2, Fat: 2.5, Sugar: 1.9, Very lean meat protein: 0.0

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