Traditional Spring dessert, but with 32%
fewer calories because of the Equal used for sweetening and less
butter. Because it's so easy to make, it will become a favorite.
Strawberry and Rhubarb Crisp
- Topping:
1 1/4 cups all-purpose flour
1/3 cup ground almonds
1/4 cup Equal®Spoonful*
1/4 cup firmly packed brown sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup stick butter or margarine, melted and cooled to
room temperature
-
- Filling:
1 1/4 pounds fresh strawberries, halved or quartered if
very large
1 pound fresh rhubarb, chopped
1 cup Equal® Spoonful**
2 1/2 tablespoons cornstarch
1 (1-inch piece) vanilla bean, split lengthwise, pulp scraped
Frozen yogurt, ice cream or whipped topping (optional)
- For Topping:
Combine flour, almonds, 1/4 cup Equal®, brown sugar, spices
and salt in medium size bowl. Stir in melted and cooled butter
until mixture resembles coarse crumbs. Set aside.
- For Filling:
Combine strawberries, rhurbarb, 1 cup Equal®, cornstarch
and vanilla bean pulp in large bowl. Toss gently to combine all
ingredients. Let stand 15 minutes.
- Spoon approximately 1 cup fruit mixture
into each of 6 well-sprayed 10-ounce custard cups or ramekins.
Sprinkle each with 1/3 cup flour mixture. Bake in preheated 375°F
oven 30 to 35 minutes or until fruit is tender and topping is
golden. Serve warm garnished with frozen yogurt, ice cream or
whipped topping, if desired.
Makes 6 servings.
* May substitute 6 packets Equal sweetener
** May substitute 24 packets Equal sweetener.
Nutrition Information Per Serving:
calories 351, protein 5 g, carbohydrate 43 g, fat 18 g, cholesterol
41 mg, sodium 107 mg.
Food Exchanges:
2 starch, 1 fruit, 3 fat.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®
Click
for more information on the artificial sweetner Aspartame.
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