Fresh Fruit Crisps
(makes 4 servings)
| butter-flavored refrigerated cooking spray |
| 2 | 4-ounce (120 g) Bartlett pears, peeled, quartered and cut into 1 inch pieces |
| 1 | cup (125 g) fresh blackberries |
| 1 1/2 | tablespoons (22.5 ml) fresh lemon juice |
| 1 | teaspoon (5 ml) grated fresh lemon rind |
| 2 | packets sugar substitute |
| 1 | teaspoon (5 ml) ground cinnamon |
| 1/4 | teaspoon (1.25 ml) ground nutmeg |
| 3 | tablespoons (90 g) all-purpose flour |
| 2 | tablespoons (60 g) rolled oats |
| 2 | tablespoon (30 g) reduced-calorie margarine |
- Preheat oven to 425°F (220°C), Gas Mark 7.
- Coat 4 2/3-cup soufflé dishes or oven proof dessert cups with cooking spray.
- Combine the fruit with lemon juice and rind. Divide evenly between the dessert cups.
- Using a fork or your fingers, combine the sugar substitute, sugar, cinnamon, nutmeg, flour, oats and margarine to make the crumble toping. Sprinkle on top of the fruit. Bake until crisp and the fruit is cooked, about 15 minutes. Serve warm.
| Per serving: | 115 calories (25% calories from fat), 2 g protein, 3 g total fat (0.6 g saturated fat), 21 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 69 mg sodium |
| Diabetic exchanges: | 1 1/2 carbohydrate (1/2 bread/starch, 1 fruit), 1/2 fat |
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