Mini-Peach Crisps
We know that fish is a good source of omega-3 fatty acids, which are heart healthy fats. But, this recipe is jammed pack with omega-3 fatty acids from the walnuts and ground flaxseed – these foods are ways to incorporate more omega-3 fatty acids into your diet.
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- Prep time
- 20 min
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- Servings
- 6 Servings
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- Serving size
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1 peach crisp (ramekin)
Ingredients
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frozen peaches (unsweetened (or 4-5 fresh peaches), sliced)
- 3 cup
- 3 cup
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water
- 1/4 cup
- 1/4 cup
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Splenda Sugar Blend
- 1 tbsp
- 1 tbsp
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Cornstarch
- 1 tsp
- 1 tsp
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Smart Balance
- 2 tbsp
- 2 tbsp
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Splenda Brown Sugar blend
- 2 tbsp
- 2 tbsp
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old-fashioned rolled oats (not quick cooking) (gluten-free)
- 1/3 cup
- 1/3 cup
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walnuts (chopped)
- 1/4 cup
- 1/4 cup
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ground flax seed
- 2 tbsp
- 2 tbsp
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ground cinnamon
- 1/2 tsp
- 1/2 tsp
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Directions
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Preheat the oven to 350 degrees F. Spray six 4-ounce ramekin dishes with cooking spray.
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In a medium pot heat peaches, water and Splenda over medium-high heat. Bring to a boil; reduce heat and simmer for 10 minutes.
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In a small bowl combine 1 Tsp. cornstarch and 1 Tsp. cold water; stir until smooth. Pour into pot with peaches and stir 1 minute.
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In a small bowl, combine Crisp Topping ingredients using hands.
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Pour peach mixture evenly into six ramekin dishes. Evenly divide crisp topping and place on top of each peach ramekin dish.
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Place ramekins on a baking sheet and bake in oven for 25-30 minutes.
Reviews
Write a Review-
This dessert was delicious. Can you please simplify the directions? Separate the ingredients ( put all of the ingredients for the topping together and label it).
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This recipe does not show how much glucose is in the recipe. Brown sugar !!!