Getting behind fruit as dessert took years, especially something called Skinny Raspberry Crumble Bark. I didn’t even like dessert, but fruit? No way. I wasn’t even a peanut butter girl. It was soft, it was weird. Oatmeal too. Every time I looked at it, I just thought, “Why?” Like, I’d always imagine the first guy who tried it. Tall, wiry. A guy with guts. A wanderer. I pictured him stumbling around Portland, dressed something like the Naked Cowboy. Then one wrong turn, and he was lost. And oats were somehow relevant, somehow nearby, his only food source. And he picked them up and he ate them dry and he said, “Hmmm . . . what if I told people this was from nature? Would they eat it then? Could I make some money?” So he set up a booth at a local farmers market, and he started turning a profit. And then he got old, grew long, white hair, and started going by the name Quaker because, I guess, he considered himself a Quaker. I didn’t know. Okay, that was me being 12. Now, I totally know that things like fruit and peanut butter and oats are awesome. But back then, I was just like . . . no thanks. I got pizza, guys.
The perfect time of year to make raspberry bark is during Valentine’s Day. Here are some must-haves for the most romantic season of the year (to bake during):
The perfect time of year to make raspberry bark is during Valentine’s Day. Here are some must-haves for the most romantic season of the year (to bake during):
So no peanut butter here, but lots of jelly. Good jelly. Raspberry jelly. And crumbly crunch. Lots of it. Everywhere. And many, many, many bits of Skinny Raspberry Crumble Bark.
Skinny Raspberry Crumble Bark
Ingredients
- 3/4 cups old-fashioned rolled oats (225 calories)
- 3/8 cup white whole wheat flour (150 calories)
- 1/4 cup Truvia Baking Blend (100 calories)
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup room temperature I Can’t Believe It's Not Butter, “Lite” (160 calories)
- 1 tablespoon coconut oil (120 calories)
- 2 tablespoons liquid egg-whites (17 calories)
- 3/4 cups fresh or frozen raspberries (48 calories)
- 2 tablespoons organic raspberry jam/spread, such as Trader Joe's (60 calories, depending – avoid jam with aspartame)
- 1/4 teaspoon pure vanilla extract (3 calories)
- Optional: 1/4 cup semisweet chocolate chips or chunks (200 calories)
Instructions
- Preheat oven to 375°F and lightly spray a 6x6 baking pan with non-stick oil.
- In a mixing bowl, combine rolled oats, flour, Truvia Baking Blend, baking powder and salt.
- Using a spatula, fold in butter and coconut oil (at room temperature), mixing until ingredients turn crumbly.
- Mix in egg-whites. At this point, ingredients will become sticky.
- Press 2/3 of mixture into the bottom of greased baking pan, setting the remaining 1/3 of mixture aside.
- Bake for about 12 - 15 minutes, or until the edges begin to turn slightly golden. · In a separate bowl, combine raspberries and raspberry preserves (jam/marmalade). Set aside.
- Once “bark” has baked, remove and top with raspberry mix.
- Sprinkle 1/4 cup of chocolate chips (or chunks) onto raspberry mixture and top with the remaining oatmeal mixture, which you should crumble evenly across the dish.
- Bake for 21 - 24 minutes, or until the edges and topping become slightly golden and crisp.
- Allow to cool for about one hour before cutting up and serving. I prefer mine chilled in the fridge
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Hey there! My name is Jordan Nettleship. I'm a Christian, an author, and a nutty health freak. I adore cooking, my husband Ryan, my puppy Mercedes, writing young adult fiction and being my weird self ;) I believe that "skinny" isn't about how you look, it's about how you feel.