Raspberry Coffee Ring

1 cup plus 1 tablespoon all-purpose flour, divided1 cup firmly packed brown sugar 2/3 cup oat bran, plus more for dusting pan 1/2 cup whole-wheat flour1 teaspoon baking soda1 1/4 cups vanilla low-fat yogurt 1/2 teaspoon grated lemon rind1 large egg, lightly beaten1 large egg white, lightly beaten1 cup raspberries 1/2 cup sifted confectioners' sugar2 teaspoons skim milkHeat oven to 350 degrees. Coat a 6-cup bundt pan with nonstick spray and dust with oat bran.Combine 1 cup flour, brown sugar, oat bran, wheat flour and baking soda in a large bowl; make a well in center of mixture.In a medium bowl, combine yogurt, lemon rind, egg and egg white; add to dry ingredients, stirring just until moist.Combine raspberries and 1 tablespoon flour, and toss gently to coat. Fold raspberries into batter. Spoon batter into prepared pan coated and bake 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack, and remove from pan. Let cool completely on a wire rack.For the glaze: Combine confectioners' sugar and skim milk in a small bowl; stir well. Let stand 2 minutes. Drizzle over cooled cake.Serves 14.Nutrition values per serving: 169 calories, 1 g fat (trace amount saturated), 36 g carbohydrates, 2 g fiber, 4 g protein, 17 mg cholesterol, 86 mg sodium.Weight Watcher's