Fresh Raspberry Greek Yogurt Kuchen | Mary DiSomma

Ingredients

• 1 cup all-purpose flour
• ½ cup sugar
• 1 teaspoon baking powder
• ¼ cup melted butter, slightly cooled
• 2 large egg whites
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries
• 1½ cups plain nonfat Greek yogurt
• 2 tablespoons all-purpose flour
• 2 large egg yolks, slightly beaten
• 1 large egg, slightly beaten
• 1½ teaspoon lemon zest
• ⅛ teaspoon nutmeg
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract