Apple and Pear Crisp
This recipe, when compared to a full fat, full sugar version, has a 20% reduction in calories, a 32% reduction in fat, a 14% reduction in carbohydrates and a 32% reduction in sugar.
Recipe developed by chef Gale Gand.
1/2 cup all-purpose flour
2 tablespoons dark brown sugar
1/4 cup Splenda® Granular
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
4 tablespoons cold, unsalted butter, cut into pieces
4 large Macintosh or other tart apples
3 ripe Bartlett or Anjou Pears
2 tablespoons Splenda® Granular
3 tablespoons Apple Juice Concentrate
- Preheat the oven to 400°F (205°C). Lightly butter a deep 2 to 2 1/2 quart baking dish. Set aside.
- For Topping: Pour flour, brown sugar, Splenda® Granular, cinnamon and nutmeg into a medium mixing bowl. Stir well. Add butter and mix with an electric mixer, using the paddle attachment, until the topping is crumbly or sandy in texture. Set aside.
- For Filling: Peel, core and thickly slice the apples and pears. Place them in the buttered baking dish. The fruit should be at least 2 1/2-inches deep in the pan. Add more fruit, if necessary. Add Splenda® Granular and apple juice concentrate. Toss until coated. Cover with the topping.
- Bake in the preheated oven 40 to 50 minutes or until fruit is tender and the topping has browned.
Makes 8 servings.
Serving suggestion: Serve warm with low fat vanilla frozen yogurt.
Nutritional Information Per Serving (1/8 of recipe): Total Calories 190, Calories from fat 50, Total fat 6 g, Saturated fat 3.5 g, Cholesterol 15 mg, Sodium 0 mg, Total Carbohydrate 35 g, Sugars 22 g, Dietary Fiber 5 mg, Protein 1 g.
Exchanges Per Serving: 1 starch, 1 fruit, 1 fat.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.