Peach Crisp

If fresh peaches are not in season, you can use 2 cups canned or thawed frozen sliced peaches as a substitute.

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 160
Caloriesfromfat 0.0 %
Fat 6.9 g
Satfat 3.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.8 g
Carbohydrate 23.4 g
Fiber 1.6 g
Cholesterol 15 mg
Iron 0.9 mg
Sodium 44 mg
Calcium 22 mg

Ingredients

2 cups peach slices (about 2 medium)
2 tablespoons
3 tablespoons all-fruit peach spread (such as Simply Fruit)
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cooking spray
3/4 cup regular oats
2 tablespoons chilled butter, cut into small pieces
Vanilla low-carb ice cream or frozen whipped topping, thawed (optional)

Preparation

1. Preheat oven to 475°.

2. Combine peaches, 1 tablespoon sweetener, and next 4 ingredients. Place in a 2-quart baking dish coated with cooking spray.

3. Combine 1 tablespoon sweetener, oats, and butter; stir until crumbly. Sprinkle over peach mixture. Bake, uncovered, at 475° for 15 minutes or until golden. Serve warm. Top with ice cream or whipped topping, if desired (ice cream or topping not included in analysis).

carbo rating: 22

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005