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Fruit Crisp

Yield 2 servings
Virtually any kind of berries will work in this dessert. You might also try pineapple tidbits in place of the mandarin oranges, and cherries in place of strawberries.

Ingredients

  • 1/2 cup sliced strawberries
  • 1/2 cup frozen blueberries, thawed
  • 2 teaspoons lemon juice
  • 1 (11-ounce) can mandarin oranges in light syrup, drained
  • 3 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons quick-cooking oats
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons chilled reduced-calorie stick margarine, cut into small pieces

Nutrition Information

  • calories 250
  • caloriesfromfat 29 %
  • fat 8.1 g
  • satfat 1.6 g
  • monofat 3.4 g
  • polyfat 2.6 g
  • protein 2.5 g
  • carbohydrate 44.4 g
  • fiber 3.5 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 122 mg
  • calcium 24 mg

How to Make It

  1. Preheat toaster oven to 350°.

  2. Combine first 4 ingredients in a small bowl; toss gently. Divide fruit mixture evenly between 2 (10-ounce) custard cups; set aside.

  3. Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl; stir well. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over fruit. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 5 minutes or until crisp.

  4. Note: To bake in a conventional oven, place custard cups on a baking sheet. Bake at 350° for 30 minutes or until crisp (do not cover).