Keep the Beat: Heart Healthy Recipes - National Heart, Lung, and ...

PUDDINGS, PIES, and MORE
Winter Crisp
FOR FILLING
1 /2 C sugar
3 Tbsp all-purpose flour
1 tsp lemon peel, grated
3 /4 tsp lemon juice
5 C apples, unpeeled, sliced
1 C cranberries
FOR TOPPING
2 /3 C rolled oats
1 /3 C brown sugar, packed
1 /4 C whole wheat flour
2 tsp ground cinnamon
1 Tbsp soft margarine, melted
1. Prepare filling by combining sugar,
Carbohydrates: 58 g
flour, and lemon peel in medium bowl. Potassium: 221 mg
Mix well. Add lemon juice, apples, and
cranberries. Stir to mix. Spoon into 6-cup baking dish.
2. Prepare topping by combining oats, brown sugar, flour, and cinnamon
in small bowl. Add melted margarine. Stir to mix.
3. Sprinkle topping over filling. Bake in 375 °F oven for approximately
40–50 minutes or until filling is bubbly and top is brown. Serve
warm or at room temperature.
Variation–Summer Crisp
Only 1 tablespoon
of margarine is used
to make the crumb
topping of this
cholesterol-free, tart
and tangy dessert.
Yield: 6 servings
Serving size: 1, 3 /4-inch
by 2-inch piece
Each serving provides
(for Winter Crisp):
Calories: 252
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 29 mg
Total fiber: 5 g
Protein: 3 g
Prepare as directed above, but substitute 4 cups fresh or unsweetened
frozen peaches and 3 cups fresh or unsweetened frozen blueberries for
apples and cranberries. If using frozen fruit, thaw peaches completely
(use without draining), but do not thaw blueberries before adding to
mixture.
135