Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 149.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 16.5 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 3.5 g
- Protein: 2.8 g
View full nutritional breakdown of Peach-Blueberry Crisp calories by ingredient
Peach-Blueberry Crisp
Submitted by: FOOFETTENumber of Servings: 8
Ingredients
-
4 Large Fresh Peaches (skinned, stoned & sliced)
1 C. Fresh Blueberries
1/4 C. Splenda Sugar Blend for Baking
1 Tbsp. cornstarch
1 tsp. lemon zest
TOPPING:
1/3 C. Whole Grain Soy Flour (like Bob's Red Mill brand)
6 Tbsp. Quick Oats
2 Tbsp. Fiber One Original Cereal (coarsely crushed)
2 Tbsp. Splenda Brown Sugar Blend
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1 Tbsp. Smart Balance Light Butter Spread
1 Tbsp. Enova Oil
Directions
Preheat oven to 375 degrees.
In a large bowl, combine peaches through the lemon zest and stir gently to combine. Put the fruit mixture into an 8" square baking dish lightly coated with nonstick cooking spray and set aside.
In a medium bowl, combine the soy flour through the nutmeg. Cut the butter spread into the mixture and then gently stir in the oil to combine.
Sprinkle the topping over the fruit mixture and bake for 35-40 minutes or until the fruit is bubbling and the topping is slightly browned.
Serve warm.
Number of Servings: 8
Recipe submitted by SparkPeople user FOOFETTE.
In a large bowl, combine peaches through the lemon zest and stir gently to combine. Put the fruit mixture into an 8" square baking dish lightly coated with nonstick cooking spray and set aside.
In a medium bowl, combine the soy flour through the nutmeg. Cut the butter spread into the mixture and then gently stir in the oil to combine.
Sprinkle the topping over the fruit mixture and bake for 35-40 minutes or until the fruit is bubbling and the topping is slightly browned.
Serve warm.
Number of Servings: 8
Recipe submitted by SparkPeople user FOOFETTE.
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