Recipes

Crisps are a wonderful way to enjoy fruit and fiber. This berry crisp can be made with sugar or a heat stable sugar substitute and modified for apples, rhubarb or peaches. Let your imagination run wild!

Directions Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray.

Filling: combine sweetener, flour and cinnamon in a large bowl, mixing well. Add berries and vanilla, stirring until fruit is evenly coated. Spoon into baking dish.

Topping: stir together Heart Balance cereal, sweetener, and cinnamon in a medium bowl; cut margarine or butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in nuts. Spoon topping over berries.

Bake 35 to 40 minutes or until topping is browned and filling is bubbly. Serve warm.

Nutritional Facts When Made with Blackberries

Per serving: Calories: 181, Calories from Fat: 49, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 31mg, Total Carbohydrates: 32g, Dietary Fiber: 8g, Soluble Fiber: 2.2g, Sugars: 15g, Protein: 4g

Exchanges: Carbohydrate: 2, Fat: 1

Any Berry CrispPrep Time: 1hr
Serving size: 1/8 recipe
Makes: 8 servings
Filling:
2 Tbsp granulated sugar
1 1/2 Tbsp all-purpose flour
1 tsp ground cinnamon
6 cups fresh or frozen (partially thawed) blackberries, raspberries, blueberries or a combination
1 tsp vanilla
Topping:
1 cup Heart Balance Cereal
2 Tbsp granulated sugar
1/4 tsp ground cinnamon
2 Tbsp margarine or butter, softened
1/4 cup chopped walnuts or almonds

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