Raspberry Almond Tart
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Raspberry Almond Tart calories by ingredient
Introduction
Lowfat, Lowcarb beautiful dessert Lowfat, Lowcarb beautiful dessertNumber of Servings: 8
Ingredients
-
2/3 cup old fashion or quick cooking rolled oats
1/2 cup whole grain pastry flour
1 tabl sugar
1 tsp cinnamon
1/4 tsp baking soda
2 tbl canola oil
3 tablespoons vanilla non-fat yogurt
1/3 c semisweet chocolate chips
Filling:
1/4 c raspbery all fruit spread
3/4 tsp almond extract
21/2 cup raspberries
Directions
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.
