| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Cob/crisp-d, Fruit-des |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Fresh fruit; nectarines, peaches, plums, blueberries, raspberries |
| 2 |
ts |
Lemon juice |
| 1/2 |
c |
All purpose flour |
| 1/4 |
c |
Rolled oats |
| 1/4 |
c |
Brown sugar |
| 2 |
tb |
Ground cinnamon |
| 3 |
tb |
Cold butter |
| 1 |
pn |
Salt |
INSTRUCTIONS
Preheat oven to 450 degrees Fahrenheit. Prepare fruit; peel nectarines,
plums and peaches and slice. Rinse blueberries and raspberries and discard
stems. Place fruit in a 9 x 13 inch Pyrex dish. Add lemon juice and toss to
coat. Mix flour, oats, brown sugar, salt and cinnamon in a small bowl. Cut
butter into pieces and add to flower/oat mixture. Cut butter into flour/oat
mixture using a pastry cutter or two forks. Sprinkle topping over fruit in
baking dish. Bake in preheated oven for 25-30 minutes, or until topping
begins to brown.
Courtesy of Our Weight Loss Nutritionist, Kathy Isoldi
Yield: 6 servings
Serving size: 3/4 cup
Calories per serving: 200
Nutrient composition: 2 fruit 1 1/2 fat
Recipes from Dr. Lou Aronne and from the book Weigh Less, Live Longer are
supported by an unrestricted grant from Hoffman-LaRoche.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: RECIPE FOR HEALTH SHOW #RHF257
Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997
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