Blackberry Kutchen

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup butter, melted
• 2 large egg whites (save the yolks for the filling)
• 1 teaspoon pure vanilla extract
• 2 cups fresh blackberries (different berries or cherries may be substituted for blackberries if desired) or 2 cups frozen blackberries (different berries or cherries may be substituted for blackberries if desired)
• 1 1/2 cups plain low-fat yogurt
• 2 tablespoons all-purpose flour
• 1/2 cup sugar
• 2 large egg yolks
• 1 large egg
• 1 1/2 teaspoons lemon zest (from about 1/2 a lemon)
• 1 pinch salt
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract

Recipe

• 1 preheat the oven to 350 degrees f. if using frozen berries, thaw at room temperature 15 minutes; drain.
• 2 for the filling, place yogurt in a large mixing bowl, sprinkle with the 2 tablespoons flour. add 1/2 cup sugar, egg yolks, whole egg, lemon zest, salt, and 1 teaspoon vanilla. mix until smooth; set aside.
• 3 in a medium mixing bowl, sift together 1 cup flour, 1/2 cup sugar, salt, and baking powder.
• 4 add butter, egg whites, and 1 teaspoon vanilla. gently stir everything together by hand until mixed well. (mixture will be like soft cookie dough.)
• 5 spread onto the bottom of an ungreased 9-inch springform pan; sprinkle berries on top. pour the filling prepared earlier over the berries.
• 6 bake the kuchen for about 55 minutes or until center appears set (slightly wobbly) when shaken gently. cool in the pan on a wire rack for 15 minutes; undo the clasp on the side of the pan and remove the ring. cover the kuchen and chill it in refrigerator for 4 to 24 hours.
• 7 to serve, remove the pan bottom. transfer to a platter.