Cranberry-Orange-Pear Granola Crisp
Makes 8 servings
Cranberries, oranges, and pears are made for each other. Serve this crisp with Lemon Crème.
4
large firm ripe
pears, peeled, cored, and thinly sliced
2 1/2
cups
cranberries, thawed if frozen
juice and finely grated peel of 1 medium
orange
1/4
teaspoon
salt
1/4
teaspoon
freshly
grated nutmeg
1/4
teaspoon
ground ginger
3/4
cup
thawed frozen pear or
apple juice concentrate
2
tablespoons
cornstarch
2
cups
reduced-fat granola (no more than 4 percent calories from fat), such as Health Valley
Preheat oven to 400°F.
Combine pears, cranberries, orange juice, orange peel, salt, nutmeg, and ginger in a large bowl. Stir juice concentrate and cornstarch together in a small bowl. Immediately pour into the fruit mixture and blend well. Pour into a 2-quart non-stick baking dish (or a baking dish lined with parchment paper). Bake for 20 minutes. Remove from the oven and reduce heat to 350°F. Stir fruit mixture thoroughly and sprinkle granola evenly on top. Bake for 20 to 30 minutes or until the fruit is soft. Serve warm.
Per serving (1/8 of recipe)
- Calories: 224
- Fat: 1.6 g
- Saturated Fat: 0.3 g
- Calories from Fat: 6.3%
- Cholesterol: 0 mg
- Protein: 2.7 g
- Carbohydrates: 53.2 g
- Sugar: 28.3 g
- Fiber: 6.5 g
- Sodium: 142 mg
- Calcium: 29 mg
- Iron: 1.5 mg
- Vitamin C: 14.7 mg
- Beta Carotene: 29 mcg
- Vitamin E: 0.9 mg
Source: Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan
| 
