A lighter dessert: Warm raspberry-pistachio cake

So, my girl Michelle and I are planning our 10K we're doing...in October. But in the meantime we're trying to just get sexy for bikini season and recruitment. We have this rigorous training plan and we're trying to help one another shed the lbs by sending and making delish food with good ingredients. So this is a post from her (& I just invited her to be a guest author on this blog, so maybe if we're lucky she'll do it!)

Modified from Everyday Food

Ingredients:
Nonstick cooking spray
1/2 cup shelled unsalted pistachios (or blanched whole almonds)
3/4 cup sugar
1/4 teaspoon salt
4 tablespoons Greek yogurt
1 teaspoon vanilla extract
1 egg and two egg whites
1/2 cup whole wheat pastry flour
1 cup fresh raspberries

Directions:
Preheat oven to 400 degrees. Coat six 6-ounce ramekins or custard cups with cooking spray. In food processor, finely grind nuts with sugar and salt. Add yogurt, vanilla, and whole egg; process until smooth. Add flour; pulse until moistened (do not over mix). Scrape batter in a large bowl.
In a medium bowl, beat egg whites until stiff peak form. Fold into cake batter.
Divide batter equally among ramekins; sprinkle with raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20 to 25 minutes. Serve warm (or at room temperature).

Serves 6.