Saladmaster L20210SA Manual De Instrucciones página 30

29
Peach-Blueberry Crisp
Yield: 8 to 10 servings
⁄ cup quick-cook oatmeal (not instant)
3
4
⁄ cup packed brown sugar
2
3
⁄ cup whole wheat flour
1
2
2 tablespoons butter, softened
6 cups sliced fresh peaches, or 1 package (20 ounces) sliced
2 cups fresh blueberries, or 1 package (12 ounces) frozen
1 tablespoon lemon juice
⁄ cup sugar
1
2
1 tablespoon flour
⁄ teaspoon ground nutmeg
1
4
Cinnamon to taste
⁄ cup toasted slivered almonds
1
2
Preheat covered skillet to 400°F (205°C). Toast oatmeal in dry skillet,
uncovered; cook, stirring occasionally, until lightly browned, about 6
minutes. Reduce heat to 325°F (165°C); remove oatmeal to small bowl
and let cool. Add brown sugar and whole wheat flour to oatmeal;
blend well. Cut in butter; blend well and set aside.
In skillet, combine peaches and blueberries; drizzle with lemon
juice and toss to mix. In cup, whisk together sugar, flour and nutmeg
until well blended. Sprinkle over fruit; toss to coat. Cover; cook at 325°F
(165°C) 18 minutes until peaches are crisp tender. Sprinkle reserved
oatmeal mixture over fruit; lightly dust with cinnamon. Top with
almonds. Reduce heat to 225°F (105°C); cook, uncovered, 7 minutes.
Turn off heat; let stand, uncovered, 10 minutes. Serve warm with
frozen fat-free vanilla yogurt or fat-free whipped topping.
1 serving (without topping) contains:
Cal
234
frozen peaches, partially thawed
blueberries, partially thawed
Prot Fat
3.7 g 7.01 g
Healthy Cooking Guide
Carb Fiber
42.3 g 3.9 g
Chol Sodium
6.9 mg 34 mg