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Add a photoRaciónes: 12
Ingredientes
- 33 ounce raspberries in heavy syrup
- 2 Tbsp. cornstarch
- 1 c. Pillsbury BEST All Purpose Flour, or possibly Unbleached Flour
- 2 c. quick cooking rolled oats
- 3/4 c. brown sugar, firmly packed
- 3/4 tsp baking pwdr
- 3/4 c. margarine or possibly butter
- 1 c. whipping cream
- 2 Tbsp. powdered sugar
Direcciones
- The crunch of the raspberry seeds adds additional texture to this bar.
- Heat oven to 350 degrees F. Drain raspberries, reserving liquid. Add in sufficient water to reserved liquid to measure 1 3/4 c.. In small saucepan, combine raspberry liquid and cornstarch; mix well. Cook over medium heat till sauce boils and thickens, stirring constantly. Cold.
- Lightly spoon flour into measuring c.; level off. In large bowl, combine flour, oats, brown sugar and baking pwdr; mix well. Using fork or possibly pastry blender, cut in margarine till mix is crumbly. Reserve 1 1/2 c. crumb mix; set aside. Press remaining mix in bottom of ungreased 13x9-inch pan.
- Bake at 350 degrees F. for 10 min. In medium bowl, combine 1/2 c. of the sauce and raspberries; mix well. Spoon fruit mix over partially baked crust; sprinkle reserved crumb mix over top.
- Bake at 350 degrees F. for 25 to 35 min or possibly till topping is golden. In small bowl, beat whipping cream and powdered sugar till stiff peaks form. To serve, cut dessert into squares; top with remaining sauce and whipped cream. Store in refrigerator.
- HIGH ALTITUDE - Above 3500 Feet: No change.
- Amount
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 12 servings | |
| Calories 327 | |
| Calories from Fat 146 | 45% |
| Total Fat 16.63g | 21% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 2.11g | |
| Cholesterol 14mg | 5% |
| Sodium 222mg | 9% |
| Potassium 202mg | 6% |
| Total Carbs 42.53g | 11% |
| Dietary Fiber 6.5g | 22% |
| Sugars 18.13g | 12% |
| Protein 4.02g | 6% |
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