Holiday Fruit Cups
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Holiday Fruit Cups calories by ingredient
Introduction
A lower calorie alternative to other holiday desserts A lower calorie alternative to other holiday dessertsNumber of Servings: 8
Ingredients
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For the filling:
1 bag fresh cranberries (about 3 cups)
2 apples, cored and chopped
1/2 cup of raisins
1/2 cup dried apricots
1 tbsp fresh chopped ginger root
1/2 tbsp cinnamon
1/2 tbsp stevia powder
For the 'crust':
4 wasa crackers
1 cup pecans (or other nut)
1/2 cup rolled oats
1/2 tbsp cinnamon
1/2 tbsp stevia powder
Small ammount of granulated sugar
Directions
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.
Member Ratings For This Recipe
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