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Raspberry-Almond Tart

Betty Crocker Kitchens
Updated Sep 20, 2016
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This delicious fruit dessert is pretty enough for company. From Prevention® Healthy Cooking.

Raspberry-Almond Tart

  • Prep Time 25 min
  • Total 1 hr 5 min
  • Servings 8
  • Ingredients 12
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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

Instructions

  • Step 
    1
    Heat oven to 375°F. Coat baking sheet with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Refrigerate at least 30 minutes, or until spread has jelled.

Nutrition

150 Calories
5g Total Fat
3g Protein
23g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
45mg
2%
Potassium
180mg
5%
Total Carbohydrate
23g
8%
Dietary Fiber
5g
20%
Sugars
9g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
6%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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