Fruit Crisp

½ cup sliced strawberries
½ cup frozen blueberries, thawed
2 tsp. lemon juice
1 (11-oz.) can mandarin oranges in light syrup, drained
3 Tbsp. flour (whole wheat preferred)
2 Tbsp. brown sugar
2 Tbsp. old fashioned oats
¼ tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 Tbsp. canola oil

 

Preheat oven to 350°F.  Combine berries, lemon juice and oranges in a small bowl and toss gently.  Place fruit mixture in 2 small oven proof custard cups or bowl.

Combine flour , brown sugar, oats, cinnamon, nutmeg and oil in a small bowl; stir well.    Sprinkle flour mixture evenly over fruit.  Place custard cups on a baking sheet and bake for 20 minutes, or until crisp.                  

Note:  Virtually any kind of berries will work in this dessert.  You might also try pineapple tidbits in place of the mandarin oranges and cherries in place of strawberries.

 

Yield: 2 servings

PER SERVING:     
CALORIES: 250     
FAT: 7g            SATURATED FAT: 0g
SODIUM: 122mg
FIBER: 3.5g               
CARBOHYDRATE: 44g
PROTEIN: 2.5g    
CHOLESTEROL: 0mg

WeightWatchers Points:  5

 

Diabetic Exchange: 3 carbohydrate (2 fruit + 1 starch) + 1 fat

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