Mango and Pineapple CrispsSubmitted by: CONTESSA3205
IntroductionA favorite recipe of Giada de Laurentiis, lightened up A favorite recipe of Giada de Laurentiis, lightened up
1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved
1 cup (6 ounces) quartered dried mango
3/4 teaspoon ground cinnamon
1/4 teaspoon arrowroot
1/4 cup flour
1/4 cup quick-cook oats
1/2 stick chilled butter, cut into 1/2-inch pieces
1/4 cup light brown sugar, packed
1/4 teaspoon fine salt
For the filling: In a medium bowl, mix together the pineapple chunks, mango, cinnamon, arrowroot and reserved pineapple juice. Divide the mixture equally among the ramekins.
For the topping: In a food processor, combine the flour, oats, butter, brown sugar and salt. Pulse together until the butter is the size of peas.
Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.
Serving Size: Makes 6 one cup ramekins
Number of Servings: 6
Recipe submitted by SparkPeople user CONTESSA3205.