Blueberry Crisp

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* Exported from MasterCook *

 

Blueberry Crisp

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

TOPPING

1 container nonfat vanilla yogurt -- (8-ounce)

CRISP

2 cups fresh or solidly frozen blueberried -- separated

2 teaspoons vanilla extract

1 teaspoon finely grated lemon zest

1/3 cup unsifted all-purpose flour

1/3 cup old-fashioned rolled oats -- (not quick-cooking)

1/4 cup firmly packed dark brown sugar

3 tablespoons unsalted butter

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg -- (freshly grated is even better)

 

MARK AND COLLEEN BARRICKLOW, Fishers, Indiana

 

Mark and Colleen are young hospital pharmarcists who met through their work,

married, and are now expecting their first child. Among their shared interests

are concert going, yard work, hiking, visiting antique fairs, and, when

necessary dieting. ( " People tend to pick up weight when they get married, " Mark

observed, " so we decided that had to stop! We went on a diet together and each

lost about ten pounds. " ) They collaborated on this recipe after an especially

good blueberry harvest left them with an embarrassment of riches. " It satisfies

your sweet tooth without the heavy crust, " Mark promises.

 

Oatmeal makes the crust crumbly and cinnamon and nutmeg make it spicy.

 

NOTE: You should prepare the topping crisp first. Its what Middle Easterners

call labna, in truth nothing more than yogurt drained of most of its liquid. Use

your finest sieve for the draining or a coarser one lined with a coffee filter.

Classic labna is made with plain yogurt. We've used low-fat vanilla. To speed

draining, cut through the yogurt with a knife in a crisscross pattern. Set the

sieve over a small bowl and let it drip. The topping should be ready just in

time for the crisp. To keep the blueberries from taking on a metallic taste,

bake the crisp in an ovenproof glass pie plate.

 

1. Preheat oven to 350F.

 

2. For topping: Dump yogurt into fine sieve set over small bowl, then slash with

knife in crisscross pattern. Set in refrigerator and let drain 30 minutes.

 

3. Meanwhile, prepare crisp: Toss blueberries with vanilla and lemon zest in

ungreased 9-inch ovenproof glass pie plate and set aside.

 

4. Using fingers or pastry blender, combine flour, rolled oats, sugar, butter,

cinnamon, and nutmeg until uniformly crumbly. Scatter evenly over blueberries.

 

5. Bake uncovered until bubbly and golden brown-30 to 35 minutes.

 

6. Serve warm, topping each portion with 1/2 tablespoon drained yogurt.

 

RE C I P E F R 0 M

 

Mark and Colleen Barricklow; Fishers, Indiana

 

Source:

" GMA's Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 83 Calories; 5g Fat (50.2% calories from

fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 20mg

Sodium. Exchanges: 0 Grain(Starch); 1 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0