• 1-1/4 cups all purpose flour
• 1 cup quick or old fashioned oats, uncooked
• 1 cup powdered sugar, plus extra for sprinkling
• 1/4 cup almonds, finely chopped
• 1 Tbs. lemon peel, grated
• 2/3 cup unsalted butter
• 2 Tbs. water
• 1-1/4 cups no added sugar raspberry fruit spread

Preheat oven to 350°F. Combine flour, oats, powdered sugar, almonds and lemon peel in a bowl. Cut in butter until crumbly. Stir in water until dough is moistened. Reserve 1 cup and set aside. Press remaining dough onto bottom and 1 inch up sides of an ungreased 9 inch springform pan or 9 inch square baking pan. Bake 20 minutes. Spread crust with fruit spread. Roll reserved dough into 1/4 inch ropes and decorate top with crisscrossing dough. Bake 30-35 minutes or until light golden brown. Cool. Sprinkle with additional powdered sugar before serving.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 257, fat 12.2g, 42% calories from fat, cholesterol 28mg, protein 3.0g, carbohydrates 34.3g, fiber 2.2g, sugar 19.4g, sodium 7mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.9, Lean meat: 0.1, Fat: 2.3, Sugar: 1.4, Very lean meat protein: 0.0

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