PEACH CRISP

"Frozen peaches are ideal for this comforting, fuss-free dessert. We’re sure you’ll make it often, so we’ve included a springtime variation with rhubarb."

1/2 cup quick oats, uncooked
1/2 cup packed brown sugar
1/4 cup flour
1/4 cup chopped walnuts
1/4 teaspoon ground cinnamon
3 tablespoons Mazola Margarine
1 (20 oz) bag frozen sliced peaches, unthawed
2 tablespoons sugar

In medium bowl combine oats, brown sugar, flour, walnuts and cinnamon. Using pastry blender or 2 knives, cut in margarine until coarse crumbs form.

In 11 x 7-inch baking dish, toss peaches with sugar; top with crumb mixture.

Bake in 400 degree F oven 35-40 minutes or until golden.

Makes 8 servings

Each serving of Peach Crisp provides: 230 Calories, 3 g protein, 42 g carbohydrate, 7 g total fat, 3 g polyunsaturated fat, 1 g saturated fat, 0 mg cholesterol, 50 mg sodium.

VARIATION:

RHUBARB CRISP:
Follow recipe above, substituting 1 1/2 pounds fresh rhubarb, cut into 1/2-inch pieces, for peaches. Increase sugar to 3 tablespoons.

Makes 8 servings

Each serving of Rhubarb Crisp provides: 190 Calories, 3 g protein, 30 g carbohydrate, 7 g total fat, 3 g polyunsaturated fat, 1 g saturated fat, 0 mg cholesterol, 50 mg sodium.

From: Recipelink.com
Source: Eating Right - A Collection of Good Tasting Heart Healthy Recipe, A Guide from Mazola, Best Foods CPC International, Inc., 1991