Cherry Crisp
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 115.3
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 31.0 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 3.2 g
- Protein: 2.1 g
View full nutritional breakdown of Cherry Crisp calories by ingredient
Introduction
I have cherries to use, and after much research online, I came up with my own recipe for making a low calorie cherry crisp. I have cherries to use, and after much research online, I came up with my own recipe for making a low calorie cherry crisp.Number of Servings: 6
Ingredients
-
4 cups of cherries - pitted
1 tsp of whole wheat flour
1/4 tsp of Almond Extract
Topping:
1 Tbsp of Brown Sugar
1/4 cup of old fashion oats
1 tbsp of ground flax (optional)
1 tsp of cinnamon
1 tbsp of shredded coconut
1 tbsp of chopped walnuts
2 tbsp of butter or margarine (I used Brumble & Brown Yogurt Butter)
If you like allot of topping I would double the topping ingredients.
Directions
Preheat Oven to 350
In a small bowl add your cherries, flour and almond extract.
In a separate bowl mix the topping ingredients together. I used my hands to give it a good mix.
Place cherry mixture in 6 ramekins or one 8 x8 square pan and then sprinkle your topping mixture over top.
Place on baking sheet line with parchment or foil (encase of drippings)and bake in oven for 15 - 25 minutes or until cherries are bubbly. It takes a pinch longer when you place on cookie sheet.
Serve warm or at room temperature with vanilla ice cream or a dollop of whip cream!
Serving Size: 6 - 4 oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHELBSYD.
In a small bowl add your cherries, flour and almond extract.
In a separate bowl mix the topping ingredients together. I used my hands to give it a good mix.
Place cherry mixture in 6 ramekins or one 8 x8 square pan and then sprinkle your topping mixture over top.
Place on baking sheet line with parchment or foil (encase of drippings)and bake in oven for 15 - 25 minutes or until cherries are bubbly. It takes a pinch longer when you place on cookie sheet.
Serve warm or at room temperature with vanilla ice cream or a dollop of whip cream!
Serving Size: 6 - 4 oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHELBSYD.
