1 1/2 cups flour

1/2 cup sugar

1 1/2 tsp baking powder

1/3 cup soft margarine

2 eggwhites

1 tsp vanilla

3 cups berries (I used a mixture of blueberries, rasberries and blackberries), fresh or frozen (not thawed)

3 tbsp flour

3 tbsp sugar

Topping:

1/3 cup flour

2 cups low-fat plain yogurt

1 egg, lightly beaten

2/3 cups sugar

2 tsp grated lemon or orage rind

1 tsp vanilla

In a mixing bowl, combine flour, sugar, baking powder, margarine, egg whites and vanilla; mix well. Press into bottom of 10″/3L square cake pan, springform or flan pan; sprinkle with berries.

In a small bowl, combine 3 tbsp of sugar and 3 tbsp of flour. Sprinkle on top of the berries.

Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, rind and vanilla; mix until smooth. Pour over berries.

Bake in 350F oven for 60-70 minutes or until golden. Serve warm or cold.

All of my guys are huge yogurt fans. Seriously, it’s ridiculous. We go through a tub of yogurt pretty much every day. So they all really liked this dessert. I loved the yogurt and berry topping, it was so rich and creamy. You’d never know it’s low in fat. Cole and I both agreed though that the crust was a little hard. It’s probably because I baked it a little too long. I was worried I wasn’t baking it long enough because the top seemed kind of soft, but it firmed up nicely as it cooled. So next time I won’t bake it quite so long. I think 60 minutes is probably plenty. I’d also like to try this with a graham cracker crust, I bet it would be really good. Then it would be more like a cheesecake instead of a fruit flan.