STRAW­BERRY GIN­GER CRISP

Clean Eating - - RECIPES -

SERVES 6 TO 8. HANDS-ON TIME: 20 MIN­UTES. TO­TAL TIME: 1 HOUR.

An edgier take on a clas­sic crisp, our ver­sion uses gin­ger and five-spice pow­der for a lit­tle heat. Make it in ad­vance and pack it to go, adding yo­gurt to each as it’s served.

¼ cup whole-wheat flour, di­vided ¼ cup date sugar, di­vided 1 tbsp fresh or­ange juice 2 lb straw­ber­ries, chopped

2 tsp peeled and finely chopped gin­ger 1∕2 cup old-fash­ioned rolled oats 3 tbsp chopped un­salted wal­nuts

3 tbsp organic un­salted but­ter, melted ½ tsp Chi­nese five-spice pow­der whole-milk yo­gurt, op­tional

1. Pre­heat oven to 375°F. In a large bowl, wKisk to­getKer tbsp flour, 1 tbsp sugar and or­ange juice. Add straw­ber­ries and gin­ger and toss.

2. Pre­pare top­ping: In a medium bowl, com­bine oats, wal­nuts, but­ter, re­main­ing tbsp flour, 3 tbsp sugar and āve spice.

3. Trans­fer straw­berry mix­ture to an 8 x 8-inch bak­ing dish. Crum­ble oat mix­ture on top in an even layer. Bake un­til top is golden and base is bub­bly, about 40 min­utes.

4. Gar­nish serv­ings with yo­gurt (if us­ing).

PER SERV­ING (1∕6 of recipe): Calo­ries: 168, To­tal Fat: 8 g, Sat. Fat: 4 g, Mo­noun­sat­u­rated Fat: 2 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 23 g, Fiber: 4 g, Sug­ars: 11 g, Pro­tein: 3 g, Sodium: 2 mg, Choles­terol: 13 mg

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