Rhubarb crisp low carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1.0 pat (1" sq, 1/3" high) Butter, salted1.0 cup Raspberries2.0 cup, diced Rhubarb6.0 tsp Granulated Sugar2.0 tbsp Flax Seed - Hodgson Mill Milled Flax Seed44.0 gram BiPro 100% natural whey protein powder
Cook rhubarb, raspberries and sugar until soft and sugar desolved. Pour in a greased 8x8 pan. In a separate bowl mix remaining ingredients with the butter like cornmeal. Add to top of rhubarb mixture bake at 350 degrees for 20 min or until golden brown. Serve with no fat whip topping.
Serving Size: 6
Number of Servings: 5.0
Recipe submitted by SparkPeople user NLYDDY.
Number of Servings: 5.0
Recipe submitted by SparkPeople user NLYDDY.
Nutritional Info Amount Per Serving
- Calories: 92.7
- Total Fat: 2.0 g
- Cholesterol: 2.2 mg
- Sodium: 75.7 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 3.4 g
- Protein: 9.3 g
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