Name: Granola And Raspberry Tart
Ingredients: 1/2 c Walnuts; (milled to flour in; ; processor); 1/2 c Oatmeal; (quick oats); 4 tb Sunflower seeds; 6 tb Wheat germ; 4 tb Shredded coconut; 1/4 c Honey; 4 tb Cold water; 2 tb Vegetable oil; 1/4 c Brown sugar; 2 c Fresh raspberries; 2 tb Granulated sugar; 1/2 ts Gelatin; 2 c Plain yogurt; (drained in; ; cheesecloth for at; ; least 15 minutes)

Be ashamed to use the vulgar arts of a recruiting sergeant. Do not speak only of the uniform, the pay, and the glory; speak also of the enemies, the battle, the armor, the watching, the marching, and the drill. Do not present only one side of Christianity. Do not keep back “the cross” of self-denial that must be carried, when you speak of the cross on which Christ died for our redemption. Explain fully what Christianity entails. Entreat men to repent and come to Christ; but bid them at the same time to “count the cost.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy		Cklive18, Pdate	1	servings

INGREDIENTS

1/2	c	Walnuts; (milled to flour in
		; processor)
1/2	c	Oatmeal; (quick oats)
4	tb	Sunflower seeds
6	tb	Wheat germ
4	tb	Shredded coconut
1/4	c	Honey
4	tb	Cold water
2	tb	Vegetable oil
1/4	c	Brown sugar
2	c	Fresh raspberries
2	tb	Granulated sugar
1/2	ts	Gelatin
2	c	Plain yogurt; (drained in
		; cheesecloth for at
		; least 15 minutes)

INSTRUCTIONS

GRANOLA CRUST
YOGURT FILLING
2 cups fresh raspberries
In a bowl mix the dry ingredients. Add the liquids starting with the honey.
Spray a 9-inch tart pan with oil. Spread a layer of the granola mixture in
the bottom and on the sides of the tart pan. Bake at 325 until it begins to
brown, about 20 minutes. Remove, cool, then remove from the tart from the
pan.
In a food processor, puree the raspberries with the sugar. Do not over
process, as the seeds are to be strained. Transfer the puree to a fine
sieve or chinois and separate the seeds with a wooden spoon. Warm the
mixture briefly in a microwave. Add the gelatin and dissolve. Refrigerate
the puree until it cools. Combine with the drained yogurt. Chill for 2
hours.
Fill the base of the tart crust with a layer of fresh raspberries. Spread a
layer of the raspberry yogurt over the raspberries. Top with more
raspberries. Garnish with mint.
Yield: 1 (9-inch) tart
Converted by MC_Buster.
Per serving: 2054 Calories (kcal); 104g Total Fat; (43% calories from fat);
59g Protein; 246g Carbohydrate; 62mg Cholesterol; 257mg Sodium Food
Exchanges: 4 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 18 Fat;
10 Other Carbohydrates
Recipe by: COOKING LIVE SHOW # CL9366
Converted by MM_Buster v2.0n.

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