Raspberry-Almond Tart

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

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( 4 Ratings)

4 Ratings

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The Quick Take & Nutrition Info

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The Quick Take:

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

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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.

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.

Did You Know?

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Expert Tips

Berries 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.

Reviews

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1 - 1 of 1 Reviews View All

Posted 1/19/2009 4:52:08 PM REPORT ABUSE bittersweet_tea said:

Rating:

I really enjoyed this dessert. The crust was the perfect amount of sweet with the berries. I used strawberries instead of the rasberries because they were in season.

1 - 1 of 1 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 05/04/2009. NOTE: We do not include optional ingredients in our calculations.