PREPARATION:

1. Place half of raspberries in medium bowl; mash with potato masher. Set aside remaining raspberries.
2. Combine 1/3 cup sugar and cornstarch in small saucepan. Stir in water until smooth. Cook and stir over medium heat until mixture comes to a boil. Add lemon juice and mashed raspberries; return to a boil. Remove from heat; let stand 15 minutes. Stir in remaining raspberries.
3. Stir oats in heavy skillet over medium heat 3 minutes or until slightly browned. Place in medium bowl; cool 10 minutes. Stir in flour, baking powder and remaining sugar. Combine milk and yogurt in small bowl; stir into flour mixture just until all ingredients are moistened. (Batter will be lumpy.)
4. Coat nonstick griddle or heavy skillet with cooking spray. Heat over medium heat until water droplets sprinkled on griddle bounce off surface. Drop batter by scant 1/4 cupfuls onto griddle; spread batter to form 4-inch round cakes. Cook 2 minutes or until top is covered with bubbles. Turn cakes; cook 2 minutes longer or until browned. Serve warm with raspberry topping.