Fruit Crisp Bowls

[Guest guest]

Fruit Crisp Bowls

Makes 2 servings (1/2 cup apple mixture plus 1 tbsp granola and 1 tbsp ice

cream per serving)

2 tbsps low-fat granola with almonds

Vegetable cooking spray

1 red apple (8 ozs), such as Gala, diced in 1/2-inch pieces

1 tbsp dried sweetened cranberries

1/4 tsp apple pie spice or ground cinnamon

1 tsp diet margarine

1 packet sugar substitute

1/4 tsp almond extract

2 tbsps low-fat vanilla ice cream

Place granola in a small plastic bag and crush lightly to form a coarse

meal. Set aside.

Place a 10-inch nonstick skillet over medium heat until hot. Coat

skillet with cooking spray. Add apples, cranberries and apple pie spice.

Cook 4 minutes or until apples are just tender, stirring frequently. Remove

from

heat, stir in margarine, sugar substitute and almond extract.

Spoon into 2 dessert bowls or dessert plates. Sprinkle with granola and

spoon ice cream

on top. Serve immediately.

Note: May make apple mixture up to 8 hours in advance and top with granola

and ice cream at time of serving. If a warmed crisp is desired, place apple

mixture (before adding granola and ice cream) in microwave and cook 20 to 30

seconds or until slightly heated.

Exchanges: 2 fruit; 1/2 fat

Calories 150;Fat 3g;Carbs 32g;Protein 1g;Chol <1mg;Sodium 40mg;Fiber 4g

Diabetic Cooking March/April 2004