Sponsored by


Cooking Matters: Peach and Blackberry Cinnamon Crisp

OSF Dietitian Ashely Simper and dietetic intern Raylene Shrarer join Donnie with a healthy recipe.
Peach and Blackberry Cinnamon Crisp
Sweet and crunchy never tasted so good with this fabulous recipe
highlighting fresh seasonal fruit and a cinnamon twist!
3 ripe peaches, thinly sliced
1 ½ cups blackberries
¼ cup orange juice, freshly squeezed
2 Tablespoons Splenda Brown Sugar Blend®
1 teaspoon ground cinnamon
Non-stick cooking spray
3 cups Special K Vanilla Almond® cereal
3 Tablespoons Smart Balance® margarine, melted
1.  Pre-heat the oven to 375°F.
2.  In a medium saucepan combine peaches, blackberries, orange juice, Splenda Brown Sugar Blend®, and ground cinnamon.  Cook on medium-high heat just to melt and blend ingredients (about 2 minutes).
3.  Spray 6 oven-proof ramekins with non-stick cooking spray and evenly disperse the mixture into each.
4.  Toss the Special K Vanilla Almond® cereal with the melted Smart Balance®.  Place ½ cup of the mixture on top of the fruit.
5.  Place ramekins on a baking sheet covered in foil and bake for 10-15 minutes.
6.  Remove ramekins from the oven and allow to cool before serving.
7.  Serve with low-fat vanilla yogurt or low-fat frozen yogurt.
Serves 6
Nutrition Information *Without Yogurt
Per serving
Calories: 193  
Total Fat: 6 g
  Saturated Fat: 1.5 g
Sodium: 165 mg
Total Carbohydrate: 34 g
  Dietary Fiber: 5 g
Protein: 3 g
Page: [[$index + 1]]
comments powered by Disqus