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Popcorn Truffles
Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
Mixed Berry Crisp
Yield: Makes 6 servings
Ingredients:
1-1/2
cups fresh raspberries
1
cup fresh blackberries
1
cup fresh blueberries
1
tablespoon fresh lemon juice
3
tablespoons frozen pineapple juice concentrate, divided
5
tablespoons all-purpose flour, divided
3/4
cup uncooked old-fashioned oats
1/4
cup walnuts, finely chopped
3
tablespoons packed brown sugar
1/2
teaspoon ground cinnamon
2
tablespoons melted butter or margarine
Preparation:
1.
Preheat oven to 375°F. Spray 8-inch square glass or ceramic baking dish with nonstick cooking spray.
2.
Combine berries, lemon juice and 2 tablespoons pineapple juice in medium bowl. Sprinkle with 2 tablespoons flour; toss gently. Spoon into prepared baking dish; set aside.
3.
Combine oats, walnuts, sugar, cinnamon, remaining 3 tablespoons flour and 1 tablespoon pineapple juice in small bowl. Pour margarine over oat mixture; mix until moistened. Spoon over fruit mixture.
4.
Bake about 30 minutes or until topping is golden brown and fruit is hot. Serve warm.
Nutritional Information:
| Serving Size: 1/2 cup crisp | |
| Fiber | 5 g |
| Carbohydrate | 33 g |
| Cholesterol | 11 mg |
| Saturated Fat | 2 g |
| Total Fat | 9 g |
| Calories from Fat | 34 % |
| Calories | 212 |
| Protein | 4 g |
| Sodium | 33 mg |
Dietary Exchange:
| Fat | 2 |
| Fruit | 1 |
| Starch | 1 |
This recipe appears in:
Cobblers & Crisps
