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Nutrition
Facts:
(per serving) |
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Calories: 370
Fat: 11g
Cholesterol: 20mg
Sodium: 25mg
Carbohydrate: 63g
Fiber: 14g
Protein: 7g
Soy Protein: 3g
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This recipe is: |
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Kid
Friendly
Low Cholesterol
Low Sodium
Vegetarian |
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Recipes - Desserts
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Gingered
Peach Crisp
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| by
Kathy Farrell-Kingsley |
| Serves: 6 |
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| This
luscious dessert takes its name from the crumbly
mixture that bakes over the fruit into a crisp
topping. It can also be made with plums or
nectarines. |
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| Measures
Translation Table |
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| Ingredients: |
4 1/2
pounds ripe peaches, peeled & cut into
chunks (about 10 cups)
3 T. sugar
3 T. fresh lemon juice
1/2 tsp. ground ginger
Topping
3 cups Zoe
Foods Flax and Soy Granola with Currants and
Cranberries
3 T. all-purpose flour
1/2 stick (1/4 cup) chilled butter, cut into
small pieces |
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| Instructions: |
- reheat the oven to 350°F. In a large
bowl, combine the peaches, sugar, lemon
juice, and ginger; sitr to mix well. Spread
the mixture evenly into a 13"x9"
baking pan.
- Make the topping: In a food processor,
combine the granola and flour; pulse on/off
to blend. Add the butter and process on/off
until coarse crumbs form.
- Sprinkle the topping evenly over the
fruit mixture. Bake until the fruit is
tender and the topping is crisp and lightly
browned, 35-40 minutes. Set the pan on
a wire rack and let cool. Serve warm or
at room temperature.
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