INGREDIENTS
1/2 cup
Raspberries, frozen
3
Eggs, large
1/4 cup
Apricot preserves
1 tbsp
Lemon juice, fresh
1 cup
All-purpose flour
3 tbsp
Brown sugar, light
1 pinch
Salt
1/2 tsp
Vanilla extract, pure
3 tbsp
Butter, unsalted
1 1/2 cups
Greek-style yogurt, plain
1 1/4 cups
Milk