Recipe by greysangel
Only 4 points per serving...YIPPIE! I brought this to a friend's house one Thanksgiving and no one would have guessed it was light. The servings are small, but with the low points you can afford to do 10 instead of 12 servings!
Top Review by Chef MB
This was a very easy dish to make, although the crust seemed a little skimpy to me. I guess I wanted it to be thicker. Also, although I baked it for the least amount of time suggested, the crust got rather hard, which made the dessert difficult to eat with a fork. I loved the combination of bittersweet chocolate with cranberries, but I was in the minority at our dinner. Mostly they wanted traditional things, like mince pie and pumpkin gooey cake. So averaging together all the responses I got to this dessert, I'd have to rate it 3 stars. I'd definitely say it's geared for adults, though, not for kids. Oh, and I melted the chocolate in the condensed milk, so there wasn't any problem at all stirring everything together.
- 12 ounces cranberries ((340g)
- 1⁄2 cup brown sugar
- 1⁄4 cup water
- 1⁄2 cup rolled oats
- 1⁄4 cup all-purpose flour
- 2 1⁄2 tablespoons butter, softened
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon vanilla
- 6 ounces bittersweet chocolate, melted
- 1⁄2 cup fat-free sweetened condensed milk
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon salt
Directions See How It's Made
- Preheat oven to 350°F (175°C).
- Combine topping ingredients.
- Cook over medium-high heat until cranberries have popped, 10 minutes.
- Coat a 9-inch (23 cm) baking pan with cooking spray.
- Combine crust ingredients and pat them onto bottom of baking pan.
- Combine filling ingredients and smooth over crust.
- Bake until chocolate has slightly set and crust is golden, 25 to 30 minutes.
- Top with cooled cranberry mixture.
- Cool completely on rack.