Raspberry Almond Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2/3 cup old fashion or quick cooking rolled oats1/2 cup whole grain pastry flour1 tabl sugar1 tsp cinnamon1/4 tsp baking soda2 tbl canola oil3 tablespoons vanilla non-fat yogurt1/3 c semisweet chocolate chipsFilling:1/4 c raspbery all fruit spread3/4 tsp almond extract21/2 cup raspberries
Preheat over to 375. Coat a cheesecake tin with cooking spray.
In a meduim bowl, combine oats, flour, sugar, cinnamon, and baking soda. Stir in the oil and 3 tablespoons of yogurt to make a soft, slightly sticky dough.
Place dough on the baking tin, using lightly oiled hands pat evenly to spread out into a circle. leave enough cough so it comes up the sides about a 1/4 inche lip.
Bake for 12 minutes, take out and put the chocolate chips evenly all over the dough, put bak in the over for an additional 3-4 minutes. Remove and spread the chocolate evenly all over the crust. Set aside to cool.
In a small microwavable dish combine the the all fruit spread with the almond extract and microwave on hight 10-15 seconds or until melted. Brush a geneours tablespoon or more over the chocolate to cover the crust, and put the raspberries all over the top. Brush the remaining spread on the berries. Place in fridge for 30 minutes or until the spread has jelled.
Number of Servings: 8
Recipe submitted by SparkPeople user CATHIES.
In a meduim bowl, combine oats, flour, sugar, cinnamon, and baking soda. Stir in the oil and 3 tablespoons of yogurt to make a soft, slightly sticky dough.
Place dough on the baking tin, using lightly oiled hands pat evenly to spread out into a circle. leave enough cough so it comes up the sides about a 1/4 inche lip.
Bake for 12 minutes, take out and put the chocolate chips evenly all over the dough, put bak in the over for an additional 3-4 minutes. Remove and spread the chocolate evenly all over the crust. Set aside to cool.
In a small microwavable dish combine the the all fruit spread with the almond extract and microwave on hight 10-15 seconds or until melted. Brush a geneours tablespoon or more over the chocolate to cover the crust, and put the raspberries all over the top. Brush the remaining spread on the berries. Place in fridge for 30 minutes or until the spread has jelled.
Number of Servings: 8
Recipe submitted by SparkPeople user CATHIES.
Nutritional Info Amount Per Serving
- Calories: 169.6
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 162.9 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 4.6 g
- Protein: 2.5 g