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Fruit Crisp Recipe
|Strawberries||1⁄2 Cup (8 tbs), sliced|
|Frozen blueberries||1⁄2 Cup (8 tbs), thawed|
|Lemon juice||2 Teaspoon|
|Canned mandarin oranges||11 Ounce, drained (In Light Syrup)|
|All purpose flour||3 Tablespoon|
|Brown sugar||2 Tablespoon|
|Quick cooking oats||2 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Reduced calorie stick margarine||2 Tablespoon, chilled and cut in small pieces|
Serving size: Complete recipe
Calories 702 Calories from Fat 137
% Daily Value*
Total Fat 16 g24.1%
Saturated Fat 2.5 g12.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 316.7 mg13.2%
Total Carbohydrates 136 g45.4%
Dietary Fiber 14.5 g58.1%
Sugars 69.1 g
Protein 13 g26.6%
Vitamin A 105.4% Vitamin C 274.1%
Calcium 11.7% Iron 26.7%
*Based on a 2000 Calorie diet
Combine first 4 ingredients in a small bowl; toss gently.
Divide fruit mixture evenly between 2 (10-ounce) custard cups; set aside.
Combine flour and next 4 ingredients in a small bowl; stir well.
Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Sprinkle flour mixture evenly over fruit.
Cover and bake at 350° for 20 minutes.
Uncover and bake an additional 5 minutes or until crisp.