| 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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