1 cup All-purpose Flour
1/3 cup sugar
1/8 tsp sea salt
5 Tbsp unsalted butter, chilled and cut into small pieces
6 oz. low fat vanilla yogurt ( I used Yoplait Very Vanilla light)
1 1/2 tsp vanilla extract
1 tsp almond extract
1 large egg
1/2 tsp baking powder
1/4 tsp baking soda
6 oz. light cream cheese, room temp.
1/3 cup raspberry jam or preserves (seedless and sugar free is best for this mixture)
3/4 cup fresh raspberries (used 1 1/2 of the small containers of fresh raspberries)
3 Tbsp sliced almonds (I used more, just sprinkling to suit my taste)

Preheat oven to 350 degrees. Combaine flour, sugar, and salt in lg bowl: cut in butter with pastry blender or forks until crumbly. Reserve 1/2 cup of mixture for later use.

Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed till blended.

Spray 8-inch round nonstick baking pan or pie plate with baking spray, pour mixture inside pan and set aside.

In a small bowl, combine cream cheese with jam, mix on low till blended. Spread evenly over batter mixture.

Top with remaining flour and butter mix, then sprinkle fresh raspberries and sliced almonds.

Bake for 45 minutes, or until edges are browned, and center is set. Cool on wire rack, refridgerate 3 hours, or until well chilled, cut into 8 wedges.

250 calories, 5 g protein, 30 g carbohydrates, 12g fat, 1 g fiber.