Apple and Pear Crisp

This recipe, when compared to a full fat, full sugar version, has a 20% reduction in calories, a 32% reduction in fat, a 14% reduction in carbohydrates and a 32% reduction in sugar.

Recipe developed by chef Gale Gand.

Recipe Ingredients:

Topping:
1/2 cup all-purpose flour
2 tablespoons dark brown sugar
1/4 cup Splenda® Granular
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
4 tablespoons cold, unsalted butter, cut into pieces

Filling:
4 large Macintosh or other tart apples
3 ripe Bartlett or Anjou Pears
2 tablespoons Splenda® Granular
3 tablespoons Apple Juice Concentrate

Cooking Directions:

1. Preheat the oven to 400°F (205°C). Lightly butter a deep 2 to 2 1/2 quart baking dish. Set aside.
2. For Topping: Pour flour, brown sugar, Splenda® Granular, cinnamon and nutmeg into a medium mixing bowl. Stir well. Add butter and mix with an electric mixer, using the paddle attachment, until the topping is crumbly or sandy in texture. Set aside.
3. For Filling: Peel, core and thickly slice the apples and pears. Place them in the buttered baking dish. The fruit should be at least 2 1/2-inches deep in the pan. Add more fruit, if necessary. Add Splenda® Granular and apple juice concentrate. Toss until coated. Cover with the topping.
4. Bake in the preheated oven 40 to 50 minutes or until fruit is tender and the topping has browned.

Makes 8 servings.

Serving suggestion: Serve warm with low fat vanilla frozen yogurt.

Nutritional Information Per Serving (1/8 of recipe): Total Calories 190, Calories from fat 50, Total fat 6 g, Saturated fat 3.5 g, Cholesterol 15 mg, Sodium 0 mg, Total Carbohydrate 35 g, Sugars 22 g, Dietary Fiber 5 mg, Protein 1 g.

Exchanges Per Serving: 1 starch, 1 fruit, 1 fat.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.