Preheat the oven to 375o F. Coat a baking sheet with cooking spray.
To make the crust: In a medium bowl, combine the oats, flour, sugar, cinnamon, and baking soda. Stir in the oil and 2 tablespoons of the yogurt to make a soft, slightly sticky dough is too stiff, add the remaining 1 tablespoon yogurt.
Place the dough on the prepared baking sheet and, using lightly oiled hands, pat evenly into a 10’’ circle. Place a 9’’ cake pan right side up on the dough and trace around the bottom of the pan with a sharp knife, being careful to score only the surface of the dough. With your fingers, push up and pinch the dough around the outside of the pan to make a 9’’ crust with a rim ¼’’ high.
Remove the cake pan. Bake for 12 minutes on the baking sheet. Scatter the chocolate chips (if using) evenly over the surface of the crust and bake until the chocolate is melted and the crust is firm and golden, for 3 or 4 minutes. Remove from the oven and spread the chocolate over the crust to make an even layer. Set aside to cool.
To make the filling and assemble: In a small, microwaveable bowl, combine the fruit spread and almond extract. Microwave on high for 10 to 15 seconds, or until melted. Brush a generous tablespoon of the mixture evenly over the crust. Arrange the raspberries evenly over the berries, making sure o get some of the spread between the berries to secure them. Sprinkle with the almonds.
Recipe Credit: Preventions: The Sugar Solution
Per serving: 138 calories, 3 g protein, 21 g carbohydrates, 5 g fat, 0 mg cholesterol, 43 mg sodium, 4g dietary fiber
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