Change text size
Rate and Comment
Print
SharePear-Cherry Crisp with Pine Nut Topper
Nutrition Facts Per Serving:
- Servings Per Recipe: 10
- Calories: 180
- Protein(gm): 3
- Carbohydrate(gm): 29
- Fat, total(gm): 6
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 3
- Sodium(mg): 38
- Fruit(d.e): 1
- Other Carb(d.e): 2
- Fat(d.e): 1
Diabetic Exchanges
- 1/2 cup white whole wheat flour or all-purpose flour
- 1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar
- 3 tablespoons rolled oats
- 1/3 cup tub-style 50 percent to 70 percent vegetable oil spread, chilled
- 1/4 cup pine nuts
- 1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar
- 2 tablespoons white whole wheat flour or all-purpose flour
- 1/4 teaspoon ground nutmeg
- 4 cups sliced, cored fresh pears or pitted fresh peaches
- 1 cup fresh or frozen unsweetened pitted dark sweet cherries
- 1/2 teaspoon almond extract
1. Preheat oven to 375 degrees F. For topping, in a medium bowl, stir together the 1/2 cup flour, 1/4 cup sugar, and the oats. Using a pastry blender, cut in vegetable oil spread until the mixture resembles coarse crumbs. Stir in pine nuts.
2. For filling, in a large bowl, stir together 1/4 cup sugar, the 2 tablespoons flour, and the nutmeg. Add pear slices, cherries, and almond extract. Toss gently to coat. Transfer filling to an ungreased 2-quart rectangular or square baking dish. Sprinkle topping over filling.
3. Bake for 30 to 35 minutes or until filling is bubbly and topping is lightly browned. Cool in dish on wire rack about 20 minutes. Serve warm. Makes 10 (about 1/3-cup) servings
-
*Sugar Substitutes:
Choose Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar.
PER SERVING WITH SUGAR SUBSTITUTE: 146 cal., 21 g carb.
Eschange: 1 other carb.
Carb choices: 1-1/2
Add your rating
Your Rating:
Please confirm your comment by answering the question below and clicking "Submit Comment."
