PREPARATION:

1. Preheat oven to 350°F. Spray 8-inch square baking pan with nonstick cooking spray.
2. Combine raspberries and water in small saucepan; bring to a boil over high heat. Reduce heat to medium. Combine 2 tablespoons sugar, cornstarch and 1/4 teaspoon nutmeg in small bowl. Stir into raspberry mixture. Cook and stir until mixture boils and thickens. Cook and stir 2 minutes more.
3. Combine 3/4 cup flour and remaining 5 tablespoons sugar in medium bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Set aside 1/2 cup mixture for topping; stir walnuts into remaining crumb mixture.
4. Add remaining 1 cup flour, baking powder, baking soda, remaining 1/4 teaspoon nutmeg and cloves to walnut mixture; mix well. Stir in egg whites and applesauce; beat until well combined. Spread half of batter into prepared pan. Spread raspberry mixture over batter. Drop remaining batter in small mounds on top. Sprinkle with reserved topping.
5. Bake 40 to 45 minutes or until edges start to pull away from sides of pan. Serve warm or cool.