Serve warm with a scoop of vanilla or pecan ice cream.

Stephen Pyles' Cranberry-Mango Crisp

Filling:
4 cups cranberries
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons orange zest
3 ripe mangoes, peeled, pitted, and cubed

Crisp Topping:
1/2 cup all-purpose flour
6 tablespoons SPLENDA® Brown Sugar Blend
1/4 cup whole oats*
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
4 tablespoons unsalted butter
1/4 cup chopped, roasted pecans

1. Preheat oven to 350°F (175°C). Butter an 11 x 7 x 2-inch or similar size 6+ cup baking dish and set aside.
2. Combine cranberries, SPLENDA® Granulated Sweetener, and orange zest in a large mixing bowl; let stand 15 minutes, stirring occasionally. Add mangoes; stir gently. Spoon the mixture into the prepared baking dish.
3. Combine flour, SPLENDA® Brown Sugar Blend, oats, cinnamon and nutmeg in a mixing bowl. Cut butter into flour mixture with a pastry blender or 2 knives until crumbly. Stir in pecans. Spoon topping mixture over the cranberry mango filling.
4. Bake for 30 to 35 minutes or until topping is browned. Serve warm with a scoop of ice cream, if desired.

Makes 10 servings. Serving Size: 1 (2 x 3 1/2 inch) square.
Preparation Time: 25 Minutes
Total Time: 1 Hour

*Substitute old-fashioned oats or wheat berries for whole oats (groats).

Nutritional Information Per Serving (1/10 of recipe): Calories 210 | Calories from Fat 70 | Fat 7g (sat 3.0g) | Cholesterol 10mg | Sodium 5mg | Carbohydrates 34g | Fiber 4g | Sugars 20g | Protein 2g

Recipe and photograph 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.