PREHEAT oven to 450º F.
SPRAY 9-inch deep-dish pie plate or cake pan with nonstick cooking spray.
COMBINE flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk, egg substitute, lemon peel and vanilla extract and egg in another medium bowl until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange raspberries on top of batter. Sprinkle top with remaining 2 tablespoons sugar.
BAKE for 15 to 20 minutes or until puffed and light golden brown. Serve warm.
• Substitute other favorite, fresh seasonal berries such as blackberries or 1 cup blueberries for the raspberries.