Yield: 6 Servings
|12 ounces||Fresh or frozen cranberries, (1 bag) thawed|
|⅓ cup||Seedless raspberry jam|
|Vegetable cooking spray|
|2 tablespoons||Milk chocolate chips|
|½ cup||All-purpose flour|
|⅓ cup||Regular oats|
|¼ cup||Firmly packed brown sugar|
|3 tablespoons||Margarine, melted|
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@... on Jan 28, 1997.