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Recipes and Dietary Guidelines
Pear Raspberry Crisp
Serves 8 (½ cup per serving)
Preparation time: 15 minutes
Cooking time: 28 minutes
Cooling time: 20 minutes
Keep a big can of pears in the pantry and a bag of frozen raspberries in the freezer, and you can enjoy this simple, spicy crisp any time.
Ingredients:
1 29 oz. Can Pears or Sliced Peachesin Fruit Juice
1 Tbsp. Cornstarch
8 oz. Frozen Raspberries
¼ Cup Dry White Wine (regular or non-alcoholic), Pear Juice or Peach Juice
2 Tbsp. Sugar or Splenda
¼ tsp. Ground Ginger
1⁄4 tsp. Ground Cloves or Ground Cinnamon
Topping:
¼ Cup Chopped Pecans (about 1 oz.)
½ Cup Uncooked Rolled Oats
½ Cup Firmly Packed Light Brown Sugar or
¼ Cup Brown Sugar + ¼ cup Splenda
2 Tbsp. Whole-wheat Pastry Flour or All-purpose Flour
¼ tsp. Ground Nutmeg
2 tsp. Canola, Safflower, Corn or Sunflower Oil
Directions:
- Preheat oven to 350°F. Drain pears, and reserve 1⁄2 cup juice. Slice pears and put in a 1-quart casserole dish or 9 inch pie plate. Sprinkle pears with cornstarch and then sprinkle raspberries over the top.
- In a medium saucepan, stir together juice, wine, sugar, ginger and cloves; bring to a boil over medium-high heat. Cook for 4 minutes, or until reduced by half, stirring occasionally. Meanwhile, dry-roast pecans in preheating oven for about 10 minutes or until golden brown.
- In a small bowl, mix remaining topping ingredients except oil. Using a fork, stir in oil, then pecans. Sprinkle topping over pears. Pour sauce over all.
- Bake for 20 minutes, or until top is lightly browned and sauce is bubbly. Cool for 20 minutes before serving.
Calories: 230
Total fat: 5 g
Cholesterol: 0 mg
Saturated fat: 0 g
Sodium: 10 mg
Polyunsaturated fat: 2 g
Carbohydrate: 56 g
Monounsaturated fat: 3 g
Fiber: 4 g
Trans fat: 0 g
To lower the calories and carbohydrate in this recipe use Splenda and count this recipe as 33 g carbohydrate, and 180 Calories (2 carbohydrate servings on a food plan for diabetes).
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