From Light & Tasty A peachy use of the season's bounty is Marilyn Schroeder's fruitful dessert. "I bring this juicy crumble to get-togethers of all kinds," she writes from Alexandria, Minnesota. "Crushed macaroons make a delightfully different topping for the blueberries and nectarines. For a special treat, serve it with low-fat frozen yogurt."
INGREDIENTS
* 2-1/2 pound ripe nectarines (about 8 large) * 2 cups fresh or frozen blueberries * 1/3 cup sugar * 1/4 teaspoon ground nutmeg * 2 tablespoons lemon juice * 1/3 cup packed brown sugar * 2 tablespoons butter or stick margarine, cubed * 1 egg white * 2/3 cup crushed macaroons * 1/2 cup quick-cooking oats
SERVINGS 10 CATEGORY Lower Fat METHOD Baked PREP 20 min. COOK 40 min. TOTAL 60 min.
DIRECTIONS
Peel nectarines and remove pits; cut fruit into 1/2-in. slices. Place in a bowl; add the blueberries, sugar and nutmeg. Drizzle with lemon juice; toss lightly. Transfer to a shallow 3-qt. baking dish coated with nonstick cooking spray. In a bowl, combine the brown sugar, butter and egg white; mix well. Stir in macaroon crumbs and oats. Spoon over the fruit mixture. Bake, uncovered, at 375° for 40-45 minutes or until golden brown and bubbly around the edges. Yield: 10 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving equals 195 calories, 5 g fat (3 g saturated fat), 6 mg cholesterol, 45 mg sodium, 38 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch, 1 fat.
-- Edited by Colette at 17:43, 2006-06-08
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
