Ingredients
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
1/4
cup Cascadian Farm™ organic raspberry fruit spread
3/4
teaspoon almond extract
2 1/2
cups raspberries
2
tablespoons sliced almonds
Preparation
Heat oven to 375°F. Coat baking sheet with cooking spray.
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.
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.
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.
Refrigerate at least 30 minutes, or until spread has jelled.
