Ingredients
- 1 ½ cups fresh raspberries, plus extra for garnish
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened
- ½ cup Splenda® Granulated Sweetener
- 2 large eggs
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ⅔ cup low fat plain yogurt
- ⅓ cup plus 1 tablespoon lowfat milk
- ½ cup low fat plain yogurt
- Juice and zest of 1 lemon
- 1 tablespoon Splenda® Granulated Sweetener
- Pinch of salt
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