Posted on: Wednesday, February 9, 2005
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LIGHT & LOCAL
Crispy treat with berry medley great for Valentine's Day
By Carol Devenot
Show that special someone how much you care by baking a delicious (but so easy) dessert that is filled with tasty and healthy ingredients. Sounds too good to be true, but it's possible. I have been
experimenting, searching for the perfect dessert for Valentine's Day, and recently received a stamp of "'onoliciouness" from my calorie-conscious boyfriend.
Costco has the perfect product to use in this delicious crisp, a frozen mixture called Nature's Three Berries. The three berries are raspberries, blueberries and marionberries (similar to a blackberry, but sweeter and with fewer seeds). It's so convenient because you can also use them in pies and smoothies. You don't have to wait to defrost the berries. Place them on the pie plate and microwave them at defrost setting (50 percent power) for about 6 minutes. Berries are so good for you and loaded with antioxidants.
Advertiser library photo The topping is simple — just a mixture of flour, sweetener, spice and oats. Be sure to use only old-fashioned rolled oats. The pie-making technique of cutting the fat into the flour mixture helps to layer the fat between the dry ingredients to produce a flakier texture.
Top it off with a dollop of nondairy whipped topping and your partner will know that you love them berry, berry, berry much!
I Love you Berry, Berry, Berry Much Crisp
For the filling:
For the topping:
Heat oven to 350 degrees. Lightly coat a 9-inch pie pan with nonstick cooking spray. Spread the berries in the pie pan and mix them with Splenda and 3 tablespoons of flour.
Mix together the flour, oats, Splenda and cinnamon in a medium-size mixing bowl. Cut in the margarine with a pastry blender or two knives, scissors fashion, until mixture resembles fine crumbs. Sprinkle topping over berries. Bake for 40 to 45 minutes or until the berries bubble. Serve warm with a whipped or frozen nondairy topping.
Makes 6 servings.
• Per serving: 130 calories, 2 grams protein, 5 grams fat, 22 grams carbohydrates, 5 grams dietary fiber, 61 milligrams sodium Want a local recipe lightened up? Write Light & Local, Taste Section, The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
I used the fine-textured Splenda from packets in the fruit and the granular Splenda, which measures and pours like sugar, for the crust. But you can use granular for both — taste the fruit to check the sweetness.
A berry crisp makes a delicious dessert that is also good for you.
