Recipe: Strawberry Tart with Oat-Cinnamon Crust (using all-fruit spread)

STRAWBERRY TART WITH OAT-CINNAMON CRUST



FOR THE CRUST:
2/3 cup rolled oats
1/2 cup whole wheat pastry flour
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 tablespoons canola oil
2 to 3 tablespoons fat-free plain yogurt

FOR THE FILLING:
1/4 cup strawberry all-fruit spread
1/2 teaspoon vanilla extract
1 1/2 pints strawberries, hulled

TO MAKE THE CRUST:
Preheat the oven to 375 degrees F: Coat a baking sheet with cooking spray.

In a medium bowl, combine the oats, flour, sugar, cinnamon, and baking soda. Stir in the oil and 2 tablespoons of the yogurt to make a soft, slightly sticky dough. If the dough is too stiff, add the remaining 1 tablespoon yogurt.

Place the dough on the prepared baking sheet and pat evenly into a 10-inch circle. If the dough sticks to your hands, coat them lightly with cooking spray. Place a 9-inch cake pan on the dough and trace around it with a sharp knife. With your fingers, push up and pinch the dough around the outside of the circle to make a 9-inch circle with a rim 1/4-inch high.

Bake for 15 minutes, or until firm and golden. Remove from the oven and set aside to cool.

MEANWHILE, TO MAKE THE FILLING:
In a small microwaveable bowl, combine the all-fruit spread and vanilla extract. Microwave on high power for 10 to 15 seconds, or until melted.

Brush a generous tablespoon evenly over the cooled crust. Arrange the strawberries evenly over the crust. Brush the remaining spread evenly over the strawberries, making sure to get some of the spread between the strawberries to secure them.

Refrigerate for at least 30 minutes, or until the spread has jelled.

Makes 6 servings

Per serving calories: 187, 4 g protein, 31 g carbohydrates, 6g fat, 0 g saturated fat, 0 mg cholesterol, 3 g dietary fiber, 65 mg sodium

SERVING SUGGESTION:
For a calcium boost, you can serve the tart with a scoop of fat-free vanilla frozen yogurt on the side.

THE POWER OF BERRIES:
Adding more berries to your meals can help prevent cataracts, cancer, and constipation. Berries contain fiber, vitamin C, and the antioxidant ellagic acid. To get the most nutrients, buy or pick berries at peak freshness and eat them raw. To store for later use, freeze them raw. Do this by placing unwashed berries in a single layer on a baking pan. Freeze completely. Place in a zip-top freezer bag, seal, and freeze for up to 8 months. To use, rinse the frozen berries quickly, then add directly to a recipe.

Source: Meals That Heal by Anne Egan, Regina Ragone, M.S., R.D.