| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 1/2 |
c |
Sugar |
| 12 |
oz |
Fresh or frozen cranberries, (1 bag) thawed |
| 1/3 |
c |
Seedless raspberry jam |
|
|
Vegetable cooking spray |
| 2 |
tb |
Milk chocolate chips |
| 1/2 |
c |
All-purpose flour |
| 1/3 |
c |
Regular oats |
| 1/4 |
c |
Firmly packed brown sugar |
| 3 |
tb |
Margarine, melted |
INSTRUCTIONS
Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce
heat, and simmer for 10 minutes, stirring occasionally. Remove from heat;
stir in the jam.
Divide mixture evenly among 6 (6-ounce) custard cups coated with cooking
spray, and sprinkle with chocolate chips.
Combine flour, oats, brown sugar, and margarine; toss well. Sprinkle oat
mixture evenly over cranberry mixture. Place cups on a baking sheet, and
bake at 350 degrees for 20 minutes or until bubbly. Yield: 6 servings.
Per serving: 309 Calories; 8g Fat (21% calories from fat); 3g Protein; 60g
Carbohydrate; 1mg Cholesterol; 82mg Sodium
Recipe by: Cooking Light, Sept. 1995, page 136
Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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