Gingersnap Peach Crisp
Low Fat Recipe
Peaches get an extra flavor snap from Ginger and Cinnamon in this delicious Gingersnap Peach Crisp.
1/4 cup packed brown sugar
1 tablespoon lemon juice
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 cans (16 ounces) sliced peaches in juice, drained
1/2 cup raisins (optional)
1 tablespoon melted butter
2 teaspoons packed brown sugar
3/4 cup crushed gingersnaps
Low fat frozen yogurt or frozen whipped topping (optional)
Combine first five ingredients in a large bowl. Add peaches and raisins; toss to coat. Spoon into an 8-inch square baking pan.
Combine margarine and brown sugar in a small bowl. With a fork, mix in gingersnap crumbs until well blended. Sprinkle over peaches. Bake in 375-degrees. oven 35-40 minutes or until bubbly. Serve with low-fat frozen yogurt or whipped topping, if desired.
Recipe yields 8 servings
Calories: 195; Fat: 3g; Protein: 2g; Carbohydrate: 40g; Cholesterol: 0; Sodium: 97; Fiber: 2g
Bonus: Peach Apple Crisp
1 20-ounce can sliced peaches in light syrup, drained
2 medium apples peeled and sliced
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup plus 3 tablespoons flour
1/4 cup brown sugar
3 tablespoons butter, chilled
Preheat oven to 350 degrees. Lightly grease 9 by 9 by 2-inch casserole dish.
Combine peaches, apples, vanilla, and cinnamon in a bowl. Toss well and spread evenly in greased casserole dish.
Combine flour and sugar in small bowl. Cut in butter with two knives until the mixture resembles coarse meal.
Sprinkle flour mixture evenly over fruit.
Bake until lightly browned and bubbly, about 20 minutes.
Servings: 4 servings, about 1/2 cup each, plus 4 servings for another meal
Nutritional information per serving: Calories: 175; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 9; Sodium: 57mg