| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Stewart, Fruit, Lowfat |
4 |
Servings |
INGREDIENTS
| 3 |
|
Pears; peeled, cored and chunked |
| 1 |
c |
Cranberries; whole, sorted |
| 1/4 |
c |
Maple syrup |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Oatmeal |
| 1/4 |
c |
Brown sugar |
| 1 |
tb |
Flour |
| 1 |
tb |
Butter |
|
|
Vanilla frozen yogurt; for serving |
INSTRUCTIONS
PREP: Select very ripe pears (Anjou, Bartlett, or Bosc)
1. Heat the oven to 400F. In a medium bowl, combine the pears, cranberries,
maple syrup, and lemon juice and toss. Set aside.
2. In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the
butter until the consistency resembles coarse crumbs and the dough just
barely holds together. Spoon the cranberry mixture into a 12 x 9-inch oval
gratin dish and spoon the dry mixture over it.
3. Bake in the heated oven until the topping is brown and crisp, about 10
minutes. Reduce the heat to 350F and bake for 20 to 25 minutes more, until
the fruit is bubbling. PER SERVING: 236 cals, 4.0 g fat (14.5% cff) Serve
with vanilla frozen yogurt.
BASIC RECIPE: Choose fruits that are at their seasonal peak, such as pears,
apples, and cranberries in the fall, or peaches and strawberries in the
summertime.
CREDITS: Martha Stewart, Martha Stewart.s Healthy Quick Cook, (Clarkson N.
Potter Inc., Oct 1997).
Buster and Kitpath Nov 97
Recipe by: Healthy Quick Cook by Martha Stewart (1997)
Posted to Digest eat-lf.v097.n294 by KitPATh <phannema@wizard.ucr.edu> on
Nov 19, 1997
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