1 cup all-purpose flour
1 cup firmly packed brown sugar
2/3 cup oat bran
1/2 cup whole-wheat flour
1 teaspoon baking soda
1 1/4 cups vanilla low-fat yogurt
1/2 teaspoon grated lemon rind
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 cup raspberries
1 tablespoon all-purpose flour
Cooking spray
1/2 cup sifted confectioners' sugar
2 teaspoons skim milk

Preheat oven to 350 degrees F.

Combine first 5 ingredients in a large bowl, and make a well in center of mixture.

Combine yogurt, lemon rind, egg, and egg white, add to dry ingredients, stirring just until moist.

Combine raspberries and 1 tablespoon flour, and toss gently to coat. Fold raspberries into batter. Spoon batter into a 6-cup Bundt pan coated with cooking spray.

Bake at 350 degrees F for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack, and remove from pan. Let cool completely on a wire rack.

Combine confectioners' sugar and skim milk in a small bowl; stir well. Let stand 2 minutes. Drizzle glaze over cooled cake.

Yield: 14 servings (serving size: 1 slice)

Per Serving: Cal 169(6% from fat); Pro 4.2g.; Fat 1.2g(sat 0.3g.); Carb 36.2g; Fib 2.2g; Chol 17mg; Iron 1.3mg; Sod 86mg; Calc 58mg

3 WW points