Serve this slimmed-down version of the classic Raspberry Pear Crisp fruit crisp with a dollop of nonfat vanilla yogurt. It takes only minutes to prepare - pop it into the oven to cook while you have dinner. The spices of cinnamon and nutmeg leave a tantalizing scent in the air.
3 large unpeeled Bartlett pears (about 1 1/2 pounds), cored and thinly sliced
1 package (12 ounces) frozen raspberries, thawed and drained
2 teaspoons fresh lemon juice
6 tablespoons packed brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 cup old-fashioned rolled oats
2 tablespoons butter or margarine, softened
Nonfat yogurt and fresh mint (optional)
Mix the pears, raspberries and lemon juice in a bowl. Stir in 3 tablespoons of the sugar, the flour, cinnamon and nutmeg. Spoon the fruit mixture into a 1 1/2-quart shallow baking dish or 4 individual baking dishes.
In a bowl, rub together the oats, butter and remaining brown sugar until crumbly. Sprinkle clumps of the mixture over the fruit. Place the baking dish (or dishes) on a jelly-roll pan.
Bake at 400 degrees for 40 to 45 minutes or until the pears are tender and top is brown. Cool slightly. Top with yogurt and garnish with mint.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 317; Total Fat: 8g; Saturated Fat: 4g; Sodium: 67mg; Carbohydrates: 65g; Protein: 3g
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