Low fat fresh fruit crisp (hl)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Fresh fruit; nectarines, peaches, plums, blueberries, raspberries |
| 2 | teaspoons | Lemon juice |
| ½ | cup | All purpose flour |
| ¼ | cup | Rolled oats |
| ¼ | cup | Brown sugar |
| 2 | tablespoons | Ground cinnamon |
| 3 | tablespoons | Cold butter |
| 1 | pinch | Salt |
Directions
Preheat oven to 450 degrees Fahrenheit. Prepare fruit; peel nectarines, plums and peaches and slice. Rinse blueberries and raspberries and discard stems. Place fruit in a 9 x 13 inch Pyrex dish. Add lemon juice and toss to coat. Mix flour, oats, brown sugar, salt and cinnamon in a small bowl. Cut butter into pieces and add to flower/oat mixture. Cut butter into flour/oat mixture using a pastry cutter or two forks. Sprinkle topping over fruit in baking dish. Bake in preheated oven for 25-30 minutes, or until topping begins to brown.
Courtesy of Our Weight Loss Nutritionist, Kathy Isoldi Yield: 6 servings
Serving size: ¾ cup
Calories per serving: 200
Nutrient composition: 2 fruit 1½ fat Recipes from Dr. Lou Aronne and from the book Weigh Less, Live Longer are supported by an unrestricted grant from Hoffman-LaRoche.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: RECIPE FOR HEALTH SHOW #RHF257 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997
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