 |
|
Diabetic, Low-Fat Easy Fruit Crisp
3 16-ounce cans water-packed sliced peaches or pears
1 cup toasted wheat germ
1/2 cup oats
1/4 cup (1/2 stick) margarine, melted
2 teaspoons brown sugar substitute, divided
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Heat oven to 375F. Drain peaches, reserving 1/2 cup liquid; set
aside. Combine wheat germ, oats, margarine and 1 teaspoon brown
sugar substitute; set aside. In 8-inch square baking dish, combine
1 teaspoon brown sugar substitute, cornstarch, cinnamon, nutmeg
and reserved peach liquid; mix well. Add peaches, tossing to coat.
Sprinkle wheat germ mixture evenly over peaches. Bake 20 to 25
minutes or until bubbly. Serve warm or at room temperature. Makes
10 servings.
|
|
Fruit Crisp