Snappy Individual Peach Crisps --Light & Tasty!

(originally made 1/9/2007)

Have to say, my peaches were not the best, they'd been frozen for a while, but they were great in this dessert! Super easy to do, I used a round corning wear casserole because I didn't have the individual dishes, and just split it into 2 portions. Very good, and would be great with apples too!

Snappy Individual Peach Crisps

Recipe By :Light & Tasty
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons cornstarch
3 teaspoons sugar -- divided
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups fresh or frozen sliced peeled peaches -- thawed
1/4 cup crushed gingersnap cookies (about 4 cookies)
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

In a bowl, combine the cornstarch, 2 teaspoons sugar, lemon juice, salt, nutmeg and peaches. Set aside for 30 minutes. Divide peaches between two 10-oz. baking dishes. In a bowl, combine cookie crumbs, cinnamon and remaining sugar. Cut in butter until crumbly. Sprinkle over peaches. Bake, uncovered, at 350° for 20-30 minutes or until peaches are tender. Yield: 2 servings.

NOTES : Nutritional Analysis: One serving equals 219 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 291 mg sodium, 39 g carbohydrate, 4 g fiber, 2 g protein.


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