Recipe - Low Fat Fresh Fruit Crisp (Hl)

6 cup Fresh fruit; nectarines,
peaches, plums,
blueberries, raspberries
2 teaspoon Lemon juice
One half cup All purpose flour
One fourth cup Rolled oats
One fourth cup Brown sugar
2 tablespoon Ground cinnamon
3 tablespoon Cold butter
1 pn Salt

Preheat oven to 450 degrees Fahrenheit. Prepare fruit; peel nectarines,
plums and peaches and slice. Rinse blueberries and raspberries and discard
stems. Place fruit in a 9 x 13 inch Pyrex dish. Add lemon juice and toss to
coat. Mix flour, oats, brown sugar, salt and cinnamon in a small bowl. Cut
butter into pieces and add to flower/oat mixture. Cut butter into flour/oat
mixture using a pastry cutter or two forks. Sprinkle topping over fruit in
baking dish. Bake in preheated oven for 2530 minutes, or until topping
begins to brown.

Courtesy of Our Weight Loss Nutritionist, Kathy Isoldi

Yield: 6 servings

Serving size: Three fourths cup

Calories per serving: 200

Nutrient composition: 2 fruit 1 One half fat

Recipes from Dr. Lou Aronne and from the book Weigh Less, Live Longer are
supported by an unrestricted grant from HoffmanLaRoche.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: RECIPE FOR HEALTH SHOW #RHF257

Posted to MCRecipe Digest V1 #800 by 4paws@netrax.net (ShermeyerGail) on
Sep 24, 1997