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Raspberry-Almond Tart

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This delicious fruit dessert is pretty enough for company. From Prevention Healthy Cooking.

  • Prep Time 25 min
  • Total Time 1 hr 5 min
  • Servings 8

Ingredients

Crust

2/3
cup old-fashioned or quick-cooking rolled oats
1/2
cup Gold Medal® whole wheat flour or whole grain pastry flour
1
tablespoon sugar
1
teaspoon ground cinnamon
1/4
teaspoon baking soda
2
tablespoons canola or soybean oil
2
to 3 tablespoons Yoplait® Fat Free plain yogurt (from 2-lb container)
1/3
cup mini semisweet chocolate chips, if desired

Filling

1/4
cup Cascadian Farm® organic raspberry fruit spread
3/4
teaspoon almond extract
2 1/2
cups raspberries
2
tablespoons sliced almonds

Directions

  • 1 Heat oven to 375°F. Coat baking sheet with cooking spray.
  • 2 In medium bowl, combine oats, flour, sugar, cinnamon, and baking soda. Stir in oil and 2 tablespoons yogurt to make a soft, slightly sticky dough. If dough is too stiff, add remaining 1 tablespoon yogurt.
  • 3 Place dough on prepared baking sheet and, using lightly oiled hands, pat evenly into a 10-inch circle. Place a 9-inch cake pan right side up on dough and trace around bottom of pan with sharp knife, being careful only to score surface of dough. With fingers, push up and pinch dough around outside of pan to make a 9-inch crust with a 1/4-inch rim. Remove cake pan. Bake 12 minutes on baking sheet. Scatter chocolate chips evenly over surface of crust and bake until chocolate melts and crust is firm and golden, 3 to 4 minutes more. Remove from oven and spread chocolate over crust to make an even layer. Set aside to cool.
  • 4 In small, microwaveable bowl, combine fruit spread and almond extract. Microwave on High for 10 to 15 seconds, or until melted. Brush a generous tablespoon evenly over crust. Arrange raspberries evenly over crust. Brush remaining spread evenly over berries, making sure to get some of the spread between berries to secure them. Sprinkle with almonds.
  • 5 Refrigerate at least 30 minutes, or until spread has jelled.

Nutrition Info

The Quick Take:

  • Calories 150
  • Fat 5g
  • Saturated Fat 0g
  • Sodium 45mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
45mg
45%;
Total Carbohydrate
23g
23%
(Dietary Fiber
5g
5%
  Sugars
9g
9%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
10%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Raspberries are fiber giants. Just 1 cup of berries provides about 8 grams of fiber, one third your daily fiber needs.

Lose Weight the Smart Low-Carb Way from Prevention® (2002) p. 350.

©Copyright 2009, Rodale, Inc. Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 09/05/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
45mg
45%;
Total Carbohydrate
23g
23%
(Dietary Fiber
5g
5%
  Sugars
9g
9%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
10%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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