125g low fat spread or reduced fat butter
3/4 cup firmly packed brown sugar
2 eggs
1 1/4 wholemeal self raising flour
1/2 cup low fat natural yogurt
100g frozen raspberries
Preheat oven to 180 degrees C. Line the base and sides of a 14 x 21cm loaf pan with baking paper. Beat the spread and sugar until light and fluffy, add eggs one at a time and mix.. Sift in flour and yogurt and mix until just combined then fold in raspberries. Bake approximately 1 hour. Stand cake 10 minutes before turning out onto a wire rack. Ice with cream cheese icing.
80g light cream cheese, softened
1/3 cup icing sugar
1 tsp lemon juice
Whisk together in a small bowl until smooth
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