Raspberry Coffee Ring - recipes for breakfast

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 yoghurt

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 confectioners' sugar

2 teaspoons skim milk

Preheat oven to 350 degrees F.
Combine first 5 ingredients in a large bowl, and make a well in center of mixture.
Combine yoghurt, 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 F 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 confectioners' sugar and skim milk in a small bowl; stir well.
Let stand 2 minutes. Drizzle glaze over cooled cake.

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