Pear Crisp
Serves: 9
Serving Size: 164 calories, 4g fat (<1g saturated fat), 34 carbs, 2g protein, 4g fiber, 3 mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet) use ice cream instead of frozen yogurt.
Ingredients
¼ cup rolled oats ¼ cup raisins
1 Tbsp walnuts 1 Tbsp lemon juice
3 Tbsp all-purpose flour 2 Tbsp sugar
3 Tbsp whole wheat flour 2 Tbsp flour
2 ½ Tbsp packed light brown sugar 1/8 tsp nutmeg
1/8 tsp cinnamon pinch of cloves
1 Tbsp plus 2 tsp canola oil caramel pecan or vanilla nonfat frozen yogurt
6 firm, yet ripe pears, peeled (if desired), or lowfat ice cream (optional)
cored and cubed
Cooking instructions
1. Preheat oven to 375?. Lightly spray 8 or 9 inch round cake pan.
2. In food processor, pulse oats and walnuts 15 seconds. Add flour, brown sugar and cinnamon. Blend 15 more seconds. While running, drizzle oil and blend 30 seconds. Transfer to bowl and set aside.
3. In another bowl, toss pears with next 6 ingredients. Spoon pears into prepared cake pan. Cover with oat mixture, pressing down gently. Bake 45-50 minutes, until topping is brown and pears are bubbling. Serve hot, topped with nonfat frozen yogurt or lowfat ice cream, if desired.
This recipe is from the American Institute for Cancer Research.
Trial Administration