WINTER CRISP
Only 1 tablespoon of margarine is used to make the crumb topping of this
tart and tangy fruit dessert that is cholesterol free and low sodium.
Filling:
1/2 Csugar3 Tbspall-purpose flour1 tsplemon peel, grated3/4 tsplemon
juice5 Capples, unpeeled, sliced1 CcranberriesTopping:
2/3 Crolled oats1/3 Cbrown sugar, packed1/4 Cwhole wheat flour2
tspground cinnamon1 Tbspsoft margarine, melted
To prepare filling, in a medium bowl combine sugar, flour, and lemon
peel; mix well. Add lemon juice, apples, and cranberries; stir to mix.
Spoon into a 6-cup baking dish.
To prepare topping, in a small bowl, combine oats, brown sugar, flour,
and cinnamon. Add melted margarine; stir to mix.
Sprinkle topping over filling. Bake in a 375ยบ F oven for approximately
40-50 minutes or until filling is bubbly and top is brown. Serve warm or
at room temperature.
Variation:
Summer Crisp: Prepare as directed, substituting 4 cups fresh or
unsweetened frozen (thawed) peaches and 3 cups fresh or unsweetened
frozen (unthawed) blueberries for apples and cranberries. If frozen,
thaw peaches completely (do not drain). Do not thaw blueberries before
mixing or they will be crushed.
Yield: 6 servings--Serving Size: 1-3/4-inch by 2-inch piece
Each serving provides:
Calories: 284
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 56 mg
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