Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 229
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 115 mg
  • Carbohydrate:
  • 50 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g


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Cheery Cherry Crisp

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"I love the aroma and flavor of basil! So when I found a recipe that called for basil in a strawberry-rhubarb crisp, I couldn't wait to try it," writes Beth Rice of Springfield, Oregon. "I reduced the fat in the recipe and changed the strawberries to cherries since I had a tree loaded with them. The tart fruit flavor goes perfectly with the tangy basil."

SERVINGS: 8

CATEGORY: Low Sodium

METHOD: Baked

TIME: Prep: 15 min. Bake: 35 min.

Ingredients:

  • 3-1/2 cups frozen pitted dark sweet cherries, thawed
  • 3/4 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 cup chopped fresh or frozen rhubarb, thawed
  • 2 tablespoons minced fresh basil
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup reduced-fat margarine

Directions:

Drain cherries, reserving juice. Add enough water to measure 1/2 cup. Set cherries aside. In a microwave-safe 8-in. square baking dish, combine 1/2 cup sugar, cornstarch and reserved juice until smooth. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring occasionally. Gently stir in the rhubarb, basil, reserved cherries and remaining sugar.
    In a small bowl, combine the flour, oats, brown sugar and salt. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over cherry mixture. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Yield: 8 servings, 1/2 cup per serving.


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