I made this recipe, based on one from the American Diabetes Association, for a Thanksgiving dessert served warm with a serving of Sugar-free Cool Whip.
Cranberry Apple Crisp makes 4 servings
2 cups peeled and sliced firm apples
1/2 cup fresh cranberries
1/2 cup Splenda Brown Sugar Blend
1/2 cup flour
1/2 cup oats
1 and 1/2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 and 1/2 TBSP light margarine
Arrange apples and cranberries in a square baking dish, sprayed with Pam
Combine all other ingredients until crumbly
Press over fruit and bake at 350 deg for 45 to 50 min
Nutritional information: per serving
Calories 150
Fat 4.5 g
Sat fat 1.1 g
Chol 0 mg
Sodium 35 mg
Carbs 30 g
Protein 3g
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