Peach and Berry Crumble
American Heart Association No-Fad Diet
You can whip this up for a little cozy comfort, regardless
of the season.
Serves 4; 1/2 cup per serving
Vegetable oil spray
1 lb frozen unsweetened peach slices, thawed and halved,
or 12 oz peach slices and 4 oz frozen unsweetened
raspberries
1/3 cup dried sweetened cranberries
2 tsp cornstarch
2 tsp fresh orange juice or water
1/2 tsp vanilla extract
1/3 cup uncooked quick-cooking oats
1/4 cup sugar
1 Tbsp flour
1/4 tsp ground cinnamon
2 Tbsp light tub margarine
Preheat the oven to 350°F. Lightly spray a nonstick 8 x 4-inch
loaf pan with vegetable oil spray.
In a medium bowl, stir together the peaches, cranberries,
cornstarch, orange juice, and vanilla until the cornstarch
is dissolved.
Pour the peach mixture into the pan.
In a small bowl, combine the remaining ingredients except the
margarine. Using 2 knives, cut the margarine into the oat mixture
until it has a coarse texture and the pieces are about the size
of small peas. Sprinkle over the peach mixture.
Bake for 25 minutes, or until the peaches are tender. Remove
from the oven.
Preheat the broiler. Broil the crumble for 3 to 4 minutes, or
until the topping begins to brown. Remove from the broiler
and let stand for about 30 minutes to allow the flavors to blend.
This recipe is from American Heart Association No-Fad Diet:
A Personal Plan for Healthy Weight Loss, by the American
Heart Association.
Dietary Exchange: 1 fruit, 1 1/2 other carbohydrate, 1/2 fat
Nutrient Analysis
Calories: 191
Protein: 2 g
Carbohydrates: 38 g
Total fat: 3.5 g
Saturated: 0.0 g
Polyunsaturated: 1.0 g
Monounsaturated: 1.5 g
Cholesterol: 0 mg
Fiber: 4 g
Sodium: 46 mg
This recipe is from American Heart Association No-Fad Diet:
A Personal Plan for Healthy Weight Loss, by the American
Heart Association.