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Healthy Recipes: Berry Crisp

By Lara Hamilton RDN, CDE

It's peak season for berries. Take advantage and make this awesome summer treat.
Tip: Pair with non-fat frozen yogurt for an even more delicious but guilt-free indulgence.

Ingredients

Filling:
Non- stick cooking spray
1 pound strawberries, sliced
1 pint blueberries
1 tsp. lemon zest
1 Tbsp. Splenda sugar blend
1 ½ tsp. cornstarch
1 tsp. cinnamon

Topping:

1 cup old-fashioned oats
3 Tbsp. Splenda Brown Sugar Blend
1 Tbsp. Splenda Sugar Blend
½ cup pecans, chopped
4 Tbsp. trans-fat free margarine, diced

1)  Preheat oven to 350°F. Spray 9-inch pie pan with cooking spray.

2)  In a medium bowl, combine the berries, lemon zest, lemon juice, 2 Tbsp. Splenda, cornstarch, and cinnamon. Mix well and pour into pie pan.

3)  In another medium bowl, place all topping ingredients. Work with margarine into the dry ingredients with your hands until it is crumbly.

4)  Sprinkle the crisp topping mixture evenly over the berries. Bake for 55 minutes or until the top is brown and the fruit is bubbly. Serve warm.

 

 

 

©2012 American Diabetes Association
From Healthy Calendar Diabetic Cooking, 2nd Ed
To order this book, please visit http://shopdiabetes.org


Topics and Subtopics: Diabetes Care, General Health & Health & Diet

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