Instructions: In a bowl, combine 1 1/2 cups flour, 1/2 cup sugar, margarine or butter, baking powder, egg whites and vanilla; mix well. This mixture will be crumbly. Press into an 8 1/2 inch or 9 inch spring form pan that has been sprayed with non-stick cooking spray.

Sprinkle base with Mulberries; set aside.

In bowl, whisk together yogurt, sugar, flour, lemon rind, vanilla and egg until smooth. Pour over berries. Bake in 350 F over for 60 to 70 minutes or until set.

Combine reserved Mulberry juice with a bit of cornstarch and cook to thicken slightly.

To serve, spoon some of the Mulberry sauce over top of cake slices and garnish with additional Mulberry sauce over top of cake and garnish with additional Mulberries, if desired.

Makes 12 servings.

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