RASPBERRY ROYAL BARS

1 - 1/4 cups rolled oats

1 - 1/4 cups all-purpose flour

3//4 cup sweetened flaked dried coconut

1/4 cup plus 2/3 cup sugar

3/4 cup butter, melted

3/4 cup raspberry jam

3 egg whites

1/4 teaspoon cream of tartar

In a bowl, mix oats, flour, coconut, 1/4 cup sugar and salt. Add melted butter and stir until well blended. Press dough evenly into the bottom of a 9-by-13-inch baking pan.

Bake in a 325 F oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.

In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add remaining 2/3 cup sugar and continue to beat until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.

Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely in pan.

" GRANOLA RASPBERRY PARFAIT "

My grand-daughters love anything with berries and they also love yogurt. Two of their favorites in one dessert, so this is what I make them instead of ice cream. My daughter-in-law doesn't like for me to give the girlies to much sugar. You can substitute any fruit, peaches also make a delicious parfait.

Geri

Granola Raspberry Parfait

1 - 1/2 cup low-fat ricotta
1/4 cup low-fat plain yogurt
4 to 5 tablespoons raspberry jam; depending on desired sweetness
( if you substitute another fruit use the jam that the same as the fruit )
1 teaspoon grated orange peel
1 to 1 - 1/4 pounds raspberries
1 - 1/2 cups Granola

Puree ricotta, yogurt and jam in a food processor. Stir in grated orange peel.

Spoon in 2 tablespoons granola into each of the 6" tall parfait glasses. Top with 2 tablespoons of ricotta mixture and a thick layer of raspberries. Repeat with a second layer of granola, ricotta and raspberries.

Serve immediately or refrigerate for up to 6 hours.

Makes 6 servings

Tip: If you don't have parfait glasses, use wine goblets or drinking glasses.