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Mini-Peach Crisps

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How to Make 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.


20 min prep time


6servings


1 peach crisp (ramekin)

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Step-By-Step Instructions:

  1. Preheat the oven to 350 degrees F. Spray six 4-ounce ramekin dishes with cooking spray.
  2. In a medium pot heat peaches, water and Splenda over medium-high heat. Bring to a boil; reduce heat and simmer for 10 minutes.
  3. 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.
  4. In a small bowl, combine Crisp Topping ingredients using hands.
  5. Pour peach mixture evenly into six ramekin dishes. Evenly divide crisp topping and place on top of each peach ramekin dish.
  6. Place ramekins on a baking sheet and bake in oven for 25-30 minutes.
Low Sodium
Snacks
Vegetarian
Dessert
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Nutrition facts

6 Servings



  • Serving Size

    1 peach crisp (ramekin)


  • Amount per serving



    Calories





    150

  • % Daily value*

  • Total Fat
    8g

    10%

    • Saturated Fat
      1.3g

      7%

  • Cholesterol
    0mg

    0%

  • Sodium
    30mg

    1%

  • Total Carbohydrate
    20g

    7%

    • Dietary Fiber
      3g

      11%

  • Protein
    2g

Ingredients

frozen peaches (unsweetened (or 4-5 fresh peaches), sliced)
3 cup

water
1/4 cup

low-calorie sugar substitute
1 tbsp

Cornstarch
1 tsp

buttery spread
2 tbsp

low-calorie brown sugar substitute
2 tbsp

old-fashioned rolled oats (gluten-free)
1/3 cup

walnuts (chopped)
1/4 cup

ground flax seed
2 tbsp

ground cinnamon
1/2 tsp

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