Strawberry and Rhubarb Crisp
Serves 6
This traditional Spring dessert has fewer fat and calories thanks to Equal® sweetener and less butter used in the recipe. Plus it’s easy to make.
Strawberry and Rhubarb Crisp
Ingredients
TOPPING
- Cooking spray
- 1-1/4 cups all-purpose flour
- 1/3 cup ground almonds
- 6 packets Equal sweetener*
- 1/4 cup firmly packed brown sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, melted and cooled to room temperature
FILLING
- 1-1/4 pounds fresh strawberries, halved or quartered if very large
- 1 pound fresh rhubarb, chopped
- 24 packets Equal sweetener**
- 2-1/2 tablespoons cornstarch
- 1 inch piece vanilla bean, split lengthwise, pulp scraped
- Frozen yogurt, optional
*Substitute 1/4 cup Equal Spoonful for the packets.
**Substitute 1 cup Equal Spoonful for the packets.
Preparation
- Preheat oven to 375°F. Spray six 10-ounce custard cups or ramekins with cooking spray; set aside.
- For Topping, combine all ingredients in a medium bowl, stirring until mixture resembles coarse crumbs. Set aside.
- For Filling, combine strawberries, rhubarb, Equal, cornstarch and vanilla bean pulp in a large bowl. Let stand 15 minutes.
- Spoon approximately 1 cup fruit mixture into each prepared custard cup or ramekin. Sprinkle each with 1/3 cup flour mixture.
- Bake oven 30 to 35 minutes or until fruit is tender and topping is golden. Serve warm garnished with frozen yogurt, if desired.
Nutrient information is for fruit crisp only.
Nutrition Information (per serving)
- Calories: 320
- Protein: 5 g
- Carbohydrates: 48 g
- Fat: 12 g
- Cholesterol: 27 mg
- Sodium: 194 mg
Exchanges
- Fat - 2-1/2
- Starch - 1
- Fruit - 3/4
