Nutrition Facts
  Serving Size: 1 serving
Amount Per Serving
  Calories 280.4
  Total Fat 5.1 g
      Saturated Fat 0.6 g
      Polyunsaturated Fat 2.6 g
      Monounsaturated Fat 1.3 g
  Cholesterol 0.0 mg
  Sodium 51.8 mg
  Potassium 204.1 mg
  Total Carbohydrate 57.2 g
      Dietary Fiber 4.9 g
      Sugars 0.0 g
  Protein 4.1 g
  Vitamin A 4.7 %
  Vitamin B-12 0.1 %
  Vitamin B-6 4.3 %
  Vitamin C 25.7 %
  Vitamin D 0.0 %
  Vitamin E 2.1 %
  Calcium 1.8 %
  Copper 7.5 %
  Folate 10.4 %
  Iron 8.4 %
  Magnesium 6.5 %
  Manganese 31.3 %
  Niacin 8.7 %
  Pantothenic Acid     3.2 %
  Phosphorus     7.2 %
  Riboflavin 8.2 %
  Selenium 12.4 %
  Thiamin 17.0 %
  Zinc 3.8 %


*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 Winter Crisp

View the full Winter Crisp Recipe & Instructions
TAGS:  Desserts |

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 Winter Crisp

74 calories of Wheat flour, white, bread, enriched, (0.15 cup)

69 calories of Granulated Sugar, (0.09 cup)

59 calories of Apples, fresh, (0.80 cup, quartered or chopped)

34 calories of Margarine, soft, (1 tsp)

15 calories of Oats, Quaker, (0.05 cup)

9 calories of Cranberries, (0.18 cup, chopped)

4 calories of Lemon Juice, (0.50 fl oz)


Nutrition & Calorie Comments  

Took this dessert to a pot luck, it was hit. Very easy to make, and to know that it is not calorie dense is a plus. Submitted by:
GRAPHICS2
(1/16/13)
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this is nice, but I found it just a little sweet - prthaps next time I will leave out the sugar or reduce it . Submitted by:
RASSTASS
(5/16/11)
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following tricotine's lead i used splenda and olive oil and saved both calories and cholesterol--it works just great Submitted by:
MSQ2U1
(4/10/11)
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I'm going to try this very soon.I will substitute Splenda for the sugar that's used in the recipe.But,everything else sounds great!!!! Submitted by:
LADYSLOVIN
(4/7/11)
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We made two version for our Biggest Loser viewing party tonight.
One we followed the SP recipe to the letter.
The other we subbed out Splenda for the sugar, Splenda Brown Sugar for the original, & Brummel & Brown for soft margarine. 		Submitted by:
JVANAM
(12/1/09)
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not that much sugar to worry about ...should be just fine! Sounds wonderful. Remember only 1 small bar! Submitted by:
EARTH420
(6/17/09)
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I used olive oil instead of margarine and I removed the sugar in the filling. Thank you for sharing this recipe! :-) Submitted by:
TRICOTINE
(3/2/09)
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A mouthful of Christmas! I used orange zest and juice instead of lemon and less sugar in fruit. Submitted by:
SHEILAAU
(12/16/08)
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This is really great! I used 2 tbsp agave nectar in the filling instead of the sugar, and only 2 tbsp brown sugar in the topping, and it tastes great! YUMMY! Submitted by:
SKINNYAGAINCO
(12/14/08)
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in response to why one would use splenda brown sugar: I believe it's because you are supposed to use half the brown sugar the recipe calls for because splenda brown is much sweeter, so you don't need as much. Submitted by:
ANNELIRYAN
(12/8/08)
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Consider substituting date sugar(ground dehydrated dates) for the sugar in this recipe. Much healthier, equally tasty! Submitted by:
SHARMANBY
(12/7/08)
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I have wondered why people substitute Splenda brown sugar for real brown sugar? is it for diabetes? When I looked at the calories on each, if you compare grams, not servings, of each, you don't save calories by using the Splenda brown sugar. The serving sizes are different, so compare grams. Submitted by:
NIKILB
(12/7/08)
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The sugar in the filling is totally unneccessary. Submitted by:
FRANKIE2008
(12/7/08)
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Sounds yummy, but I might minimize the sugar with stevia which is a healthier choice that splendar Submitted by:
WAVEPLAY
(9/17/08)
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Can't wait to try this one ... I may substitute splenda for the sugar and splenda blend for the brown sugar ... for an extra bonus. Submitted by:
LM.JACKSON
(9/12/08)
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Made it with real butter instead of margarine and real sugar keeping everything as close to nature as possible ... it was awesome! Submitted by:
PCHEFLORA
(9/12/08)
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I made this last christmas. Sub'd Splendas for sugars. Served w/ FF yogurt (added vanilla extract& Splenda brown). It was a big hit. Submitted by:
THEFRZA
(9/12/08)
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I will make this using the splenda sugars,always looking for a dessert that is not to high in calories. Submitted by:
MSBEAK
(9/12/08)
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I agree, substituting Splenda is a great idea to reduce sugar content, and changing up the fruit...peaches pears, raisins....the possibilities are endless!!!! Yum!! Submitted by:
APINKROSE
(9/12/08)
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I made this recipe, substituting Splenda, and 3 T brown sugar Splenda for the brown sugar. Also, I used Benacol spread instead of margarine. It was delicious, and my husband I both loved it! I want to try other fruit. Submitted by:
JJOLENE
(12/30/07)
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I appreciate the review mentioning substituting Splenda for the white and brown sugars---that's what I was hoping to do! Thanks, Gwynnevere!! Submitted by:
CARNEY8
(12/10/07)
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Substituted splenda for the sugar, both white and brown; Love it! Submitted by:
GWYNNEVERE.
(4/28/07)
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I made this dessert for company and they raved about it. One stated that it was the best dessert he'd ever had. We had fresh wild cranberries gleaned from the woods near our cottage, so the dessert was extra special. I put the lowest calorie version of Cool Whip on top, adding 25 cals. ENJOY! Submitted by:
WANNABEELOSER
(3/15/07)
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