Raspberry Spoonbread
"A traditional Southern favorite, spoonbread is a typically savory dish that's like a cross between a soufflé and cornbread. Here we transform the simple ingredients into a comforting dessert with the addition of summer's best raspberries and pure Vermont maple syrup. Any type of cornmeal will work, but we love the texture that stone-ground provides...."
INGREDIENTS
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1 cup cornmeal, preferably stone-ground (medium or finely ground)
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1 cup nonfat or low-fat buttermilk
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2/3 cup pure maple syrup
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2 tablespoons butter
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1/2 teaspoon salt
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4 large eggs, separated
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1/4 cup all-purpose flour
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2 teaspoons vanilla extract
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1/4 cup sugar
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3 cups raspberries, divided
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8 tablespoons nonfat plain Greek-style yogurt, (see Note), optional
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