Berry Crisp from Healthy Diabetic Recipes

Berry Crisp Recipe

Recipe Ingredients:

1/2 cup Rolled oats
1 1/2 pt Blueberries, rinsed
1 pt Raspberries, picked over, or cleaned strawberries;
1/4 cup Unsweetened apple juice, concentrate, thawed
1/4 tsp Ground cinnamon
2 tbsp Reduced-calorie butter, substitute, cut into small pieces
6 tbsp Orange Chantilly, =OR=-
6 tbsp -nonfat plain yogurt, (opt)

Recipe Instructions:

Apple juice concentrate has all the sweetness of apples with no sugar
added. for a tasty substitute, mashed ripe bananas make an ideal sweetener.
When toasting oats, spread them in a single layer on an ample-sized baking
sheet.

Preheat the oven to 350'F. Place the rolled oats on a baking sheet and
toast them in oven for 15 minutes, shaking the pan once during baking. Set
aside. Leave oven on. Lightly butter an 8x8" baking pan. Gently combine the
berries in a bowl with apple juice concentrate. Spoon into the prepared
pan. Combine toasted oats and cinnamon and sprinkle evenly over berries.
Dot butter substitute all over the top. Bake for 30 minutes. Cool to room
temperature. If desired, serve with a dollop of Orange Chantilly or yogurt
on top.

Per serving (without topping): 172 calories, 5 grams fat 7 milligrams
cholesterol.

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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