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Apricot Crisp

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Apricot Crisp

  • 3 cups old fashioned oats
  • 2 15-ounce cans apricots (or peaches, pears, apples, etc.)
  • 1/2 – 1 Tablespoon cornstarch or flour
  • 1 1/2 cups coarsely crushed whole-wheat cereal
  • 1/2 cup CNP Master Mix
  • 1/4 cup sugar
  • 3 Tablespoons margarine, melted
  • 1/3 cup chopped nuts, sunflower seeds, or peanuts (optional)
  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F.
  3. Drain fruit, saving 1 Tablespoon of liquid. Arrange fruit in 8×8-inch baking pan.
  4. 4. Mix fruit juice with cornstarch or flour and pour over fruit.
  5. Mix cereal crumbs, sugar, CNP Master Mix, and margarine. Stir in nuts or seeds. Sprinkle evenly over fruit.
  6. Bake at 350°F for 20-30 minutes.
  7. Cut into nine pieces. Serve warm with low-fat frozen yogurt, if desired.

Makes 9 servings

No Bake Peach Crisp

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Ingredients

  • 1/8 teaspoon cinnamon
  • 2 four-ounce containers of diced peaches in 100% juice, drained
  • 2 Tablespoons low-fat granola
  • 4 Tablespoons low-fat yogurt

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Drain peaches (rinse if in syrup) and place in small bowl.
  3. Stir cinnamon into fruit.
  4. Divide fruit between two serving dishes.
  5. Sprinkle each dish with granola and top with yogurt.
  6. Top with more cinnamon if desired.

Makes 2 servings

nutrition label

Peach Bran Muffins

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Ingredients

  • 1 1/4 cup whole-wheat flour
  • 3/4 cup bran cereal, crushed
  • 1/6 cup sugar (about 2 1/2 Tbsp)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup fat-free plain yogurt
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 large peach, diced
 

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Combine flour, bran, sugar, baking soda, and baking powder. Mix well.
  3. Add yogurt, egg, and vanilla. Stir until dry ingredients are moistened.
  4. Fold in diced peach.
  5. Coat large muffin cups with non-stick spray and fill 3/4 full with batter.
  6. Bake at 400°F for 16-18 minutes.
  7. Remove muffin tin from oven and allow to cool for several minutes before removing muffins.
  8. Serve warm or at room temperature.

Makes 6 servings

nutrition food label

Eagle Nest

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Ingredients

  • 2 canned peach halves
  • 2 Tablespoons low fat cottage cheese
  • 6 raisins
 

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Place one peach half, cut side up, in center of plate for the nest.
  3. Place 1 Tablespoon of cottage cheese in the center of nest.
  4. Place 3 raisins on each nest for the eggs.

Makes 1 serving

nutrition label

Pocket Fruit Pies

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Ingredients

  • 4 tortillas (8 inch)
  • 2 medium peaches, pears, or apples
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons brown sugar
  • 1/8 teaspoon nutmeg
  • 2 Tablespoons milk
  • Sugar (optional)

 

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F.
  3. Briefly warm tortillas in microwave or oven.
  4. Wash, peel, and chop fruit into pieces.
  5. Place 1/4 of the fruit on each tortilla.
  6. In a small bowl, stir together cinnamon, brown sugar, and nutmeg. Sprinkle over fruit.
  7. Roll up the tortillas like a burrito.
  8. Place on baking sheet (without nonstick spray.) Brush with milk and sprinkle with sugar, if desired.
  9. Make small slashes across the pies to allow steam to escape.
  10. Bake at 350°F for 8-12 minutes or until lightly brown.

Makes 4 servings

nutrition label
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