INGREDIENTS:
•1/2 cup butter
•1 cup wildflower honey
•1/2 cup whole milk yogurt
•1/2 cup sour cream
•4 tablespoons lemon juice
•1 cup all-purpose flour
•1 cup rye flour
•1/2 teaspoon salt
•1/2 teaspoon baking soda
•1/8 teaspoon clove
•2/3 cup walnuts chopped
•1 pint raspberries
•1 pint strawberries quartered
•1 pint blueberries
•1 pint raspberry sauce
•1 tablespoon mint chopped

PREPARATION:
•Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the lemon juice. Mix flours, salt, soda, clove, and walnuts. Combine ingredients softly. Do not whip or beat. Butter 8-inch square pan. Pour batter into pan and bake at 350 degrees F for 45 minutes until skewer comes out clean. Cool and unmold onto cake rack. Cut into 1 inch by 1 inch squares.

•BERRY COMPOTE
Combine fruit, mint, and remaining lemon juice with raspberry sauce.

•Serve cake topped with compote.

Per serving: 459 Calories; 17g Fat (32% calories from fat); 5g Protein; 77g Carbohydrate; 39mg Cholesterol; 347mg Sodium

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