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EASY RASPBERRY BAKE
1 stick unsalted butter, melted 1 tsp vanilla 3/4 cup sugar 3/4 cup blanched slivered almonds 2/3 cup flour 6 egg whites 1/4 tsp salt 3 cups red raspberries
Coat shallow baking dish with nonstick spray. In a bowl, combine butter and vanilla. In food processor, whirl sugar, almonds and flour until ground. In bowl, beat egg whites and salt until stiff. Whisk in flour mixture, then butter. Spread into pan. Sprinkle with raspberries. Bake at 375 degrees* for 30 min. or until golden. SERVE WITH WHIPPED CREAM. Makes 8 servings.*