| A yummy strawberry crisp…This is out of the Eat Clean Magazineby Alison Lewis |
| Serves 4 Hands-on time 15minutes Total time: 45 minutes |
- Olive oil cooking spray
- 1 16-oz pkg fresh strawberries, sliced (1 1/2 cups)
- 1 pint fresh blueberries (1 1/2 cups)
- 4 tbsp dry oats
- 3 tbsp whole-wheat flour
- 1 tbsp Sucanat
- 1/4 tsp cinnamon, ground
- 1/8 tsp nutmeg, ground
- 1 egg white
- 4 tbsp nonfat plain Greek-style yogurt
|
| 1. Preheat oven to 350°F. |
| 2. Mist a 1 1/2-qt casserole dish with cooking spray. Place strawberries and blueberries in dish, mixing well; set aside. |
| 3. In a small mixing bowl, combine oats, flour, Sucanat, cinnamon and nutmeg and mix well. Add egg white, stirring to combine. Sprinkle flour mixture evenly over fruit. Cover with aluminum foil and bake for 20 minutes. Then uncover and bake for 5 to 10 more minutes or until lightly browned. Let stand for 5 minutes before topping each serving with yogurt. Enjoy! |
| Nutrients per serving (3/4 cup crisp and 1 tbsp yogurt): |
CALORIES: 117g SUGARS: 12 g TOTAL FAT: 1 g PROTEIN: 5 g SAT. FAT: 0.25 g SODIUM: 23 mg CARBS: 24 g CHOLESTEROL: 0 mg FIBER: 4 g
