Ingredients
for the crust
180 ml (¾ cup) rolled oats quick-cooking
60 ml (¼ cup) of oat bran
60 ml (¼ cup) all-purpose flour unbleached
60 ml (¼ cup) brown sugar
1 pinch of salt
60 ml (¼ cup) unsalted butter, melted
Garnish with yogurt
15 ml (1 tbsp) gelatin
60 ml (¼ cup) water
310 ml (1 ¼ cup) of puree of raspberries without seeds (see note)
125 ml (½ cup) sugar
375 ml (1 ½ cup) plain yogurt
raspberry Jelly
10 ml (2 tsp) gelatin
30 ml (2 tbsp) water
310 ml (1 ¼ cup) of puree of raspberries without seeds (see note)
60 ml (¼ cup) sugar
Preparation
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line a pyrex dish square 20-cm (8-inch) with parchment paper letting it overhang the two sides. Butter the sides not covered.
The Crust
In a bowl, mix all the dry ingredients. Stir in the butter. Press into the bottom of the dish. Bake in the oven for about 15 minutes. Let it cool down.
Garnish with yogurt
In a bowl, sprinkle the gelatin over water and let swell for 5 minutes. Book.
In a saucepan, heat 60 ml (¼ cup) of mashed raspberries with the sugar until it is melted. Add the gelatin and continue cooking for about 1 minute, stirring. Stir in remaining raspberry puree and the yogurt using a whisk. Pour the mixture over the crust and refrigerate about 3 hours.
Jelly raspberry
In a bowl, sprinkle the gelatin over water and let swell for 5 minutes.
In a saucepan, heat 60 ml (¼ cup) of mashed raspberries with the sugar until it is melted. Add the gelatin and continue cooking for about 1 minute, stirring. Stir in remaining raspberry purée with a whisk. Pour over the topping to the yogurt. Refrigerate about 3 hours.
At the time of serving, cut into squares.
Note
To get 750 ml (3 cups) of puree of raspberries, just measure 1.75 liter (7-cup) raspberries, frozen (about 900 g to purchase) and then thaw them. Purée in blender and strain through a sieve.
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