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Fresh Raspberry Kuchen Recipe

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This recipe for Fresh Raspberry Kuchen, by , is from The DiSomma Family Cookbook Vol. III, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
mary disomma

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 cup flour
cup sugar
1 teaspoon baking powder
cup melted butter
2 egg whites
1 teaspoon vanilla

Filling:
2 cups fresh or frozen raspberries
1 cups plain nonfat yogurt
2 tablespoons all purpose flour
cup sugar
2 egg yolks slightly beaten
1 slightly beaten egg
1 teaspoon shredded lemon peel
1 teaspoon vanilla


Directions:
Directions:
Stir together the flour and the first cup sugar and baking powder. Add margarine, the 2 egg whites and first teaspoon vanilla: Stir until well mixed. Spread onto bottom of 9 inch spring form pan. Sprinkle berries on top.

For Filling: Drain excess liquid from yogurt. Put yogurt in mixing bowl. Sprinkle with 2 tablespoons of flour. Add remaining sugar, yolks, whole egg, peel and remaining vanilla. Mix until smooth. Poor over raspberries. Bake in 350 oven for about 55 minutes. Cool for 15 minutes. Chill until serving time.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
I made this dessert for the children when they were in grade school. They loved it.

 

 

 

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