This is a easy and fantastic recipe using yogurt that has the appearance and taste of a cheese cake. It was originally a recipe for blueberries from former CBC Radio Noon Host, Ann Bugell. More recently, I used it with wild strawberries to great acclaim. Last week, I gave the recipe to some young women from Saskatchewan, who were WOOFING on the farm when it was their turn to cook. Not one of the women are experienced cooks but the results with raspberries was not only surprising; it was perhaps more tasty than the wild strawberries.

You will need:
l l/2 cups flour
l/2 cup sugar
l l/2 tsp baking power
l/3 cup soft butter or margarine
2 egg whites
1 tsp. Vanilla.
Combine the above in a food processor. I use one whole egg instead of the 2 egg whites just to be frugel. Press into a 10 in. flat cake pan/ the type that sides can be removed before serving.

Topping
2 tbsp flour
2 cups plain yogurt
1 egg, lightly beaten
2/3 cups sugar
2 tsp. Grated lemon or orange rind
1 tsp. Vanilla.
Suggestion: Place raspberries in bowl and sprinkle lightly with sugar and marinate while you are preparing the other things. Also, add a little more flour with raspberries as they may have a little more juice than other berries.

The original recipe suggested using fresh or frozen blueberries, but not thawed berries. I have used both frozen berries as well as fresh. The results are equally good; in fact, amazing!

Bake at 350 degrees for 60 - 70 minutes. For best results, chill and serve cold like a cheese cake.