Rhubarb, Strawberry, Oat, Nut Crisp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Filling:2 cups rhubarb cut in inch pieces1 cup of strawberries, halved8 Tbsp, Splenda1/2 tsp. vanilla1 Tbsp cornstarch.Topping1/3 cup oats1/6 cup flour10 hazelnuts or walnuts, crushed2 tbsp light margarine3 Tbsp Brown sugar Splenda
Mix the filling in a bowl, toss or stir to mix.
In separate bowl mix the topping. Using a fork mash in the margarine.
Spray a baking pan with cooking spray. Add the filling, sprinkle the topping all over the top.
Place pan on a foil lined cookie sheet and bake for 45 minutes at 375.
Cool and serve with ice cream or whip cream.
Serving Size: 6, 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user TUBLADY.
In separate bowl mix the topping. Using a fork mash in the margarine.
Spray a baking pan with cooking spray. Add the filling, sprinkle the topping all over the top.
Place pan on a foil lined cookie sheet and bake for 45 minutes at 375.
Cool and serve with ice cream or whip cream.
Serving Size: 6, 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user TUBLADY.
Nutritional Info Amount Per Serving
- Calories: 70.3
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 13.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.5 g
- Protein: 1.7 g
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