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Low Fat Strawbapple Crisp


TOPPING
3/4 cup quick cooking rolled oats
1/4 cup whole wheat flour
1/4 cup packed brown sugar
1/2 tsp ground cinnamon

FILLING
3 cups peeled, sliced tart apples
1-1/2 cups sliced strawberries
1-1/2 cups sliced rhubarb
1/2 cup packed brown sugar
2 tablespoon orange juice
1-1/2 tablespoon cornstarch

TOPPING
In a medium bowl, mix topping ingredients until mixture forms coarse crumbs.

FILLING
In a large bowl, combine the filling ingredients. Coat a shallow 11x8 inch baking dish with cooking spray. Pour in fruit and spread evenly. Sprinkle with topping. Bake uncovered for 35 to 40 minutes, until fruit is tender and topping is golden brown. Serve warm.

Serves 6

Per serving: 244 cal; 4.1g fat (15% of cal); 2.2g sat fat; 10mg chol; 3.3g fibre; 3.2g pro; 51.8g carb; 46mg sodium. Also a good source of vitamin C.

Diet Exchanges: milk 0; veg 0; fruit 0.9; bread 2.6; meat 0; fat 0.6




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.