 Peach and Blueberry Crisp with Crunchy Topping
Prep: 20 min
Bake: 30 min
Makes 6 servings
Ingredients:
4 medium peaches, peeled and sliced (2 3/4 cups)
1 cup fresh or frozen (thawed and drained) blueberries
2 tablespoons packed brown sugar
2 tablespoons orange juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup Honey Nut Clusters® cereal, slightly crushed
1/3 cup chopped pecans
3/4 cup frozen (thawed) fat-free whipped topping
Directions:
1. Heat oven to 375°. Spray bottom and sides of square baking dish, 8x8x2 inches, or rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
2. Place peaches and blueberries in baking dish. Mix brown sugar, orange juice, cinnamon and nutmeg in small bowl; drizzle over fruit.
3. Bake 15 minutes. Sprinkle with crushed cereal and pecans. Bake 10 to 15 minutes longer or until peaches are tender when pierced with a fork. Serve warm or cold with whipped topping.
Nutritional Information:
1 Serving: Calories 170 (Calories from Fat 55); Fat 6g; Saturated Fat 1g (4% of Calories from Saturated Fat); Cholesterol 0mg; Sodium 50mg; Trans Fat 0g; Carbohydrate 27g (Dietary Fiber 3g); Protein 2g
% Daily Value: Vitamin A 2%; Vitamin C 8%; Calcium 2%; Iron 6%; Folic Acid 6%
Exchanges: 1 Starch, 1 Fruit, 1 Fat
Carbohydrate Choices: 2
Courtesy of 8th Continent® soymilk
Recipe from the Betty Crocker Healthy Heart Cookbook, now available in bookstores.
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