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| 3/4 Tasse | water |
| 1/2 Tasse | sugar |
| 12 x ca. 30 g | Fresh or frozen cranberries, (1 bag) thawed |
| 1/3 Tasse | Seedless raspberry jam |
| | Vegetable cooking spray |
| 2 Esslöffel | Milk chocolate chips |
| 1/2 Tasse | all-purpose flour |
| 1/3 Tasse | Regular oats |
| 1/4 Tasse | brown sugar firmly packed |
| 3 Esslöffel | Margarine melted |
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Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat; stir in the jam.
Divide mixture evenly among 6 (6-ounce) custard cups coated with cooking spray, and sprinkle with chocolate chips.
Combine flour, oats, brown sugar, and margarine; toss well. Sprinkle oat mixture evenly over cranberry mixture. Place cups on a baking sheet, and bake at 350 degrees for 20 minutes or until bubbly. Yield: 6 servings.
Per serving: 309 Calories; 8g Fat (21% calories from fat); 3g Protein; 60g Carbohydrate; 1mg Cholesterol; 82mg Sodium
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