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Preheat oven to 375F.
Coat a baking sheet with cooking spray.
Crust:
2/3 cup old fashioned rolled oats
1/2 cup whole grain pastry flour
1 tbsp. sugar
1 tsp. ground cinnamon
1/4 tsp. baking soda
2 tbsp. canola oil
2-3 tbsp. fat free plain yogurt
1/3 cup miniature semisweet chocolate chips
Filling:
1/4 cup raspberry all-fruit preserves
3/4 tsp. almond extract
2 1/2 cups raspberries
2 tbsp. sliced almonds
8 servings
To make the crust:
In a medium bowl, mix the oats, flour, sugar, cinnamon, and baking soda.
Stir in the oil and 2 tbsp. of the yogurt to make a soft, slightly sticky dough.
If the dough is too stiff, add the remaining 1 tbsp. yogurt.
Place the dough on the prepared baking sheet.
With lightly oiled hands, pat evenly into a 10" circle.
Place a 9" cake pan in the middle of the dough and trace around it with a sharp knife, being careful only to score the surface of the dough.
With your fingers, push up and pinch the dough around the outisde of the pan to make a 9" crust with a rim 1/4" high.
Remove the cake pan.
Bake for 12 minutes.
Scatter the chocolated chips evenly over the surface of the crust.
Bake for 3 to 4 minutes, or until the chocolate is melted and the crust is firm and golden.
Remove from the oven and spread the chocolate over the crust to make an even layer.
Cool on a rack.
To make the filling:
In a small microwaveable bowl, mix the preserves and almond extract.
Microwave on high power for 10 to 15 seconds, or until melted.
Brush a generous tablespoon evenly over the top crust.
Top with raspberries.
Brush the remaining preserves evenly over the berries, making sure to get some between the berries to secure them.
Sprinkle with the almonds.
Refrigerate for at least 30 minutes, or until the preserves have jelled.
Coat a baking sheet with cooking spray.
Crust:
2/3 cup old fashioned rolled oats
1/2 cup whole grain pastry flour
1 tbsp. sugar
1 tsp. ground cinnamon
1/4 tsp. baking soda
2 tbsp. canola oil
2-3 tbsp. fat free plain yogurt
1/3 cup miniature semisweet chocolate chips
Filling:
1/4 cup raspberry all-fruit preserves
3/4 tsp. almond extract
2 1/2 cups raspberries
2 tbsp. sliced almonds
8 servings
To make the crust:
In a medium bowl, mix the oats, flour, sugar, cinnamon, and baking soda.
Stir in the oil and 2 tbsp. of the yogurt to make a soft, slightly sticky dough.
If the dough is too stiff, add the remaining 1 tbsp. yogurt.
Place the dough on the prepared baking sheet.
With lightly oiled hands, pat evenly into a 10" circle.
Place a 9" cake pan in the middle of the dough and trace around it with a sharp knife, being careful only to score the surface of the dough.
With your fingers, push up and pinch the dough around the outisde of the pan to make a 9" crust with a rim 1/4" high.
Remove the cake pan.
Bake for 12 minutes.
Scatter the chocolated chips evenly over the surface of the crust.
Bake for 3 to 4 minutes, or until the chocolate is melted and the crust is firm and golden.
Remove from the oven and spread the chocolate over the crust to make an even layer.
Cool on a rack.
To make the filling:
In a small microwaveable bowl, mix the preserves and almond extract.
Microwave on high power for 10 to 15 seconds, or until melted.
Brush a generous tablespoon evenly over the top crust.
Top with raspberries.
Brush the remaining preserves evenly over the berries, making sure to get some between the berries to secure them.
Sprinkle with the almonds.
Refrigerate for at least 30 minutes, or until the preserves have jelled.
