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Dessert Recipes

Peach Crisp

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

Oxmoor House JANUARY 2005

Yield: 4 servings (serving size: 1/2 cup)

Ingredients

2 cups peach slices (about 2 medium)
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

Nutritional Information

Amount per serving

Calories: 160
Calories from fat: 0.0%
Fat: 6.9g
Saturated fat: 3.1g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.0g
Protein: 2.8g
Carbohydrate: 23.4g
Fiber: 1.6g
Cholesterol: 15mg
Iron: 0.9mg
Sodium: 44mg
Calcium: 22mg

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Peach Crisp recipe