Holiday Fruit Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the filling:1 bag fresh cranberries (about 3 cups)2 apples, cored and chopped1/2 cup of raisins1/2 cup dried apricots1 tbsp fresh chopped ginger root1/2 tbsp cinnamon1/2 tbsp stevia powderFor the 'crust':4 wasa crackers1 cup pecans (or other nut)1/2 cup rolled oats1/2 tbsp cinnamon1/2 tbsp stevia powderSmall ammount of granulated sugar
In a large pot, add 1 cup water to the cranberries, raisins, apricots, apples, and ginger as well as the stevia powder. Allow contents to come to a boil, then reduce heat to a simmer. When the apples and cranberries are tender and when the liquid is thick and sauce-like, the fruit is ready. This should take about 30 to 45 minutes. Add the cinnamon at the end.
In a food processor or with a mortar and pestle, crush the pecans and wasa crackers into a fine crumble. Add the stevia and cinnamon. Divide the resulting crumble in half. To one half, add the rolled oats: this should be put into the bottom of 6-8 small dessert bowls, and will form the bottom 'crust'.
Then, divide the fruit and sauce evenly into each of the 6-8 bowls. On top of each bowl, sprinkle the second half of the 'crust', the half without the oats. Add as SMALL sprinkle of granulated sugar to the very top of each dessert.
This dessert is best served right away when the crumble is still crunchy, and hasn't had time to absorb too much of the fruit juices, and tastes best warm.
If you want an even lower carb version of this dessert, use only the fruit part of the recipe as an addition to low fat or fat free vanilla ice cream.
Number of Servings: 8
Recipe submitted by SparkPeople user SIRVENTES.
In a food processor or with a mortar and pestle, crush the pecans and wasa crackers into a fine crumble. Add the stevia and cinnamon. Divide the resulting crumble in half. To one half, add the rolled oats: this should be put into the bottom of 6-8 small dessert bowls, and will form the bottom 'crust'.
Then, divide the fruit and sauce evenly into each of the 6-8 bowls. On top of each bowl, sprinkle the second half of the 'crust', the half without the oats. Add as SMALL sprinkle of granulated sugar to the very top of each dessert.
This dessert is best served right away when the crumble is still crunchy, and hasn't had time to absorb too much of the fruit juices, and tastes best warm.
If you want an even lower carb version of this dessert, use only the fruit part of the recipe as an addition to low fat or fat free vanilla ice cream.
Number of Servings: 8
Recipe submitted by SparkPeople user SIRVENTES.
Nutritional Info Amount Per Serving
- Calories: 238.2
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 28.3 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 7.3 g
- Protein: 3.4 g
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