Ginger Apple Crispdesserts, diabetic, fruits 1/3 cup cornflakes crumbs; (purchased) 1/4 cup brown sugar; fimly packed 3 tablespoon all-purpose flour 2 tablespoon crystaized ginger chopped =or=- 1 teaspoon ginger 2 tablespoon butter melted =or=- 2 tablespoon margarine; melted 6 rome beauty apples; peeled cored,thinly slice 6 mcintosh apples; peeled cored, thinly slic 2 tablespoon sugar 2 teaspoon lemon juice 1 1/2 cup frozen nonfat vanilla yogurt =or=- 1 1/2 cup ice milk Heat oven to 400 degress. Spray 8" square (1 1/2 quart) baking dish with nonstick cooking spray. In a small bowl, combine cornflakes, brown sugar, flour and ginger; mix well. Stir in melted butter until will mixed. Place apples in spray-coated dish. Add sugar and lemon juice; toss to coat. Sprinkle apples with crumb mixture; press gently. Bake at 400 degrees for 25 to 30 minutes or until apples are tender and mixture is bubbly. Cool slightly; serve warm with frozen vanilla yogurt. When I changed the (y) to one serving it maked the sugar to 1/3 ts and the brown sugar to 1/16 cup. Food Exchanges per serving: 1 STARCH EXCHANGE + 2 1/2 FRUIT EXCHANGE + 1 FAT EXCHANGE; CAL: 260; PRO: 2g; CAR: 56g; FAT: 4g; CHO: 0mg; SOD: 130mg; Source: Fast and Healthy Magazine by WHOM. Brought to you and yours via Nancy O'Brion and her Meal-Master. |
