1/2 cup rolled oats (90 g)
1 tablespoon grated lemon zest
1/2 teaspoon ground cinnamon
6 tablespoons melted butter or margarine
1 1/2 cups instant oat flakes (150 g)
4 cups fresh raspberries (720 g)
Whipped cream (optional)
1/2 cup rolled oats (90 g)
1 tablespoon grated lemon zest
1/2 teaspoon ground cinnamon
6 tablespoons melted butter or margarine
1 1/2 cups instant oat flakes (150 g)
4 cups fresh raspberries (720 g)
Whipped cream (optional)
Grease a mold for soufflé and reserve
Preheat the oven to 180°C (medium)
In a small bowl, mix together the rolled oats, lemon zest, and cinnamon. Reserve
In another bowl, mix together the melted butter or margarine with the oat flakes
Place 1/2 cup of that mixture in the reserved mold
Cover with half of the raspberries, then with half of the oat mixture
Repeat the layers, finishing with the oat mixture
Bake in the preheated oven for about 45 minutes or until firm
Let it cool and refrigerate for about 2 hours
If desired, serve with whipped cream
190 calories per serving
