4 cups (1 L) frozen raspberries
1 cup (250 mL) oatmeal
1/4 cup (63 mL) arrowroot
Preheat oven to 350F (180C). Thaw raspberries. Keep 16 whole berries aside for decoration. Powder oatmeal in blender, add to raspberries and stir thoroughly. Mix in arrowroot.
Pour mixture into an oiled nine -nch by nine-inch (22 cm by 22 cm) baking pan. Bake for 35 to 40 minutes, or until firm.
Source: alive Magazine (pre-2000)