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Diabetic Low Fat Peach Crisp
FILLING
2 tablespoons sugar OR fructose OR heat-stable sugar substitute equal to 2 tablespoons sugar
1-1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 cups peeled and sliced fresh peaches (6 to 8 medium) OR frozen peaches
(two 16 oz. bags), thawed
1 teaspoon vanilla
TOPPING
1 cup oats (quick or old fashioned, uncooked)
1/4 cup coarsely chopped walnuts, pecans or almonds (optional)
2 tablespoons sugar OR fructose OR heat-stable sugar substitute equal to 2 tablespoons sugar
1/4 cup (1/2 stick) margarine, melted
1/2 teaspoon ground cinnamon
Heat oven to 350 deg F. Spray 8-inch square glass baking dish with cooking spray. In large bowl, combine sugar or sweetener, flour and cinnamon; mix well. Add peaches and vanilla; stir until fruit is evenly coated. Spoon into baking dish. Combine topping ingredients in small bowl; mix well. Sprinkle evenly over fruit. Bake 35 to 40 minutes or until fruit feels tender when pierced with a sharp knife. Serve warm.
Makes 9 servings.
Calories
.....160.....Fat......6 g.....Sodium......60 mg.....Fiber.....3 g....Carbs.....21 g.
Exchanges
1/2 starch 1 fat, 1 fruit.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
