Nectarines are rich in vitamin A and potassium. Feel free to substitute other fruits such as sliced pears or plums, or canned pineapple chunks in this easier than pie dessert.

Ingredients:
4 small nectarines, thinly sliced
3 tablespoons dark brown sugar
2 teaspoons lemon juice
1/4 teaspoon ground ginger
10 gingersnaps, finely ground (1/4 cup)
1 tablespoon unsalted butter or margarine, cut into small bits
1 cup nonfat vanilla yogurt for serving

Directions:
Preheat the oven to 425 degrees. In a 9-inch pie plate, combine the nectarines with 2 tablespoons of the brown sugar, the lemon juice and the ginger. Toss gently until the fruit slices are evenly coated.

In a small bowl, rub together the ground gingersnaps, butter and the remaining 1 tablespoon of brown sugar until crumbly. Sprinkle the mixture over the nectarines.

Bake the crisp for about 10 minutes, until the gingersnap topping begins to brown; then cover the pan loosely with a sheet of foil (to prevent overbrown-ing). Return to the oven and bake for 10 minutes longer, until bubbly.

Transfer the crisp to a rack and let cool slightly. Divide the dessert among dishes while it's still warm. Spoon the vanilla yogurt on top and serve.

Nutritional Analysis
Each serving of Nectarine-Gingersnap Crisp contains: 239 calories; 5 grams protein; 5 grams fat (2 grams saturated); 159 milligrams sodium; 45 grams carbohydrates.

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