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Nutrition Facts

  Servings Per Recipe: 6
  Serving Size: 1 serving

Amount Per Serving
  Calories 193.6
  Total Fat 5.6 g
      Saturated Fat 1.1 g
      Polyunsaturated Fat 1.7 g
      Monounsaturated Fat 1.6 g
  Cholesterol 0.0 mg
  Sodium 116.2 mg
  Potassium 101.1 mg
  Total Carbohydrate 31.4 g
      Dietary Fiber 2.8 g
      Sugars 10.3 g
  Protein 2.1 g
  Vitamin A 14.8 %
  Vitamin B-12 0.0 %
  Vitamin B-6 6.0 %
  Vitamin C 23.7 %
  Vitamin D 0.0 %
  Vitamin E 3.8 %
  Calcium 2.9 %
  Copper 3.7 %
  Folate 4.8 %
  Iron 6.0 %
  Magnesium 2.9 %
  Manganese 22.7 %
  Niacin 5.0 %
  Pantothenic Acid     1.6 %
  Phosphorus     3.4 %
  Riboflavin 4.3 %
  Selenium 7.9 %
  Thiamin 7.3 %
  Zinc 1.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Blueberry Crisp

View the full Blueberry Crisp Recipe & Instructions
Submitted by: PEACHYLADY

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Blueberry Crisp

41 calories of Blueberries, fresh, (0.50 cup)

40 calories of Blue Bonnet Light Margarine, (1 tbsp)

40 calories of Splenda Brown Sugar Blend, (2.50 tsp)

36 calories of Wheat flour, white, all-purpose, unenriched, (0.08 cup)

13 calories of Instant, Quick, and Regular Oats Cereal, cooked with water, (0.08 cup, cooked)

3 calories of Lemon Juice, (0.33 fl oz)

1 calories of Cinnamon, ground, (0.17 tsp)


Nutrition & Calorie Comments  

I used a half cup of brown sugar but next time (and there will be next times), I will cut it to one quarter. I used brown rice flour and certified gluten free oats so it was gluten free. Submitted by:
JANET552

(7/17/14)
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I added a Tbsp of sugar to the berries & lemon juice and tossed until well coated. Then I cut the brown sugar to 1/2 cup. Pretty good but next time I think I would add another cup of blueberries... Submitted by:
AMYMURRAYADAMS

(7/1/11)
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very good and easy! I added the lemon juice to the sugar mixture so I wouldn't get the sour taste and added a little Splenda on top. I also used Splenda brown sugar instead of regular brown sugar. Submitted by:
CEREBELLUM

(1/26/11)
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