APPLE RASPBERRY CRISP
Source of Recipe
The New Family Cookbook for People with Diabetes
Exchanges
Makes: 4 Servings
- 1/4 cup margarine
- 1/4 cup quick-cooking oats
- 1/4 cup all-purpose flour
- 1 tablespoon brown sugar
- 1/2 pint fresh raspberries
- 1 large Granny Smith or other tart cooking apple, peeled,
cored, and cut into 1/4-inch slices
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
Preheat the oven to 400 degrees F. Prepare and 8-inch-round
baking dish or 4 small oven proof ramekins with non-stick spray.
Combine the margarine, oats, flour, and brown sugar in a small bowl until crumbly; set aside.
Combine the remaining ingredients, tossing gently to coat the fruit. Pour into the prepared dish. Top with the oats mixture.
Bake for 15 to 20 minutes, or until the top is slightly
browned and crisp.
Per Serving: (1/4 of crisp): Calories: 210, Fat: 12g, Cholesterol: 0mg, Sodium: 135mg,Carbohydrate: 25g, Dietary Fiber: 4g, Sugars: 12g, Protein: 2g ++++ Exchanges: 1/2 Starch, 1 Fruit, 2-1/2 Fat
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