4 6 oz. containers of fresh raspberries or two
12 oz. frozen raspberry bags (thawed)
1 tsp. vanilla
1 tbsp. fresh lemon juice
1/3 cup Swerve powdered sugar substitute
Plain low fat yogurt
1½ cup old fashioned rolled oats
2/3 cup sliced almonds (raw)
¼ cup Truvia light brown sugar substitute
½ tsp. salt (optional)
Place raspberries and powdered sugar in a sauce pan with the lemon juice. Mash the raspberries to release the juice. Cook the raspberries until they are fully broke down. Press the cooked raspberries through a sieve to remove the seeds. Return the juice to the pan, making sure there are no seeds in it. Cook, stirring frequently, to reduce and thicken the coulis. Remove from heat when the coulis is the consistency of a light syrup and add 1 tsp. of vanilla. Set aside.
Place ½ cup of the oats in a food processor and chop them until fine. Place chopped oats in a bowl with the other cup of whole oats. Add brown sugar, ½ tsp. of salt and 6 tbsp. of butter. Mix everything together until oats are well mixed with the other ingredients. Add the almonds and mix well. Coat an 8×8 baking dish with coconut oil, pour the coulis in the dish (reserving 1/3 cup to drizzle over the finished desert) and top with the oatmeal mixture. Bake at 350 degrees for 45 minutes. Serve hot, topped with plain yogurt and a coulis drizzle on top.