Apple Oat Tart
1/2 cup old-fashioned oats
6 tablespoons unbleached white flour
1/4 cup dark-brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon salt
3 tablespoons no-trans-fat margarine with 8 grams of fat (such as Take Control®)
1 tablespoon reduced-calorie pancake syrup
- Fruit filling:
3 large Granny Smith apples, cored and thinly sliced
1 1/4 cups fresh or frozen cranberries
2 tablespoons reduced-calorie pancake syrup
1 tablespoon dark brown sugar
2 teaspoon unbleached white flour
2 teaspoons finely chopped orange zest
1. Preheat oven to 375 degrees. Coat a 9-inch-deep round or square baking dish with canola cooking spray. br> 2. Add topping ingredients to small food processor bowl. Pulse briefly just until blended and moist clumps form. Cover and keep in the refrigerator until needed.
3. Add fruit filling ingredients to a large bowl and toss well to blend. Spread evenly into prepared baking dish.
4. Bake the fruit filling for 15 minutes. Remove pan from oven and crumble the topping evenly over the top. Bake about 25 minutes more or until topping is golden brown and apples are tender. Let stand at least 10 minutes before serving.
Per serving: 209 calories, 2.2 g protein, 40 g carbohydrate, 4.9 g fat, 0.6 g saturated fat, 0 mg cholesterol, 4 g fiber, 112 mg sodium. Calories from fat: 21%.
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