Blueberry-Peach Crisp PREP: 5 min. TOTAL: 17 min. INGREDIENTS: • 1 can (29 oz.) peach slices in juice, undrained • 1 bag (12 oz.) frozen blueberries, thawed, undrained • 2 tsp. ground cinnamon, divided • 2 Tbsp. tapioca • 1-1/4 cups POST BLUEBERRY MORNING Cereal, coarsely crushed • 1/4 cup walnut pieces • 1 Tbsp. brown sugar DIRECTIONS: TOSS peaches with their juices, the blueberries and 1 tsp. of the cinnamon in 8-inch microwaveable dish. Microwave on HIGH 3 min. Stir in tapioca. Microwave an additional 4 min., stirring after 2 min. Let stand 5 min. MEANWHILE, mix cereal, walnuts, sugar and the remaining 1 tsp. cinnamon until well blended. SPOON fruit mixture evenly into four dessert dishes; sprinkle with cereal mixture. Makes 4 servings.
Best of Season: Fresh blueberries in season? Substitute 2 cups washed and drained fresh blueberries for the bag of frozen blueberries. Special Extra: Garnish each serving with a dollop of thawed whipped topping. Nutrition Bonus: No need to turn on the oven to prepare this delicious fruit crisp! And the blueberries and peaches provide more than 1-1/2 cups of the recommended 2 cups of fruit per day. Nutrition Information Per Serving: 260 calories, 6g total fat, 0.5g saturated fat, 3.5g polyunsaturated fat, 0mg cholesterol, 75mg sodium, 55g carbohydrate, 7g dietary fiber, 35g sugars, 3g protein, 20%DV vitamin A, 15%DV vitamin C, 4%DV calcium, 10%DV iron. Exchange: 1 Starch, 2-1/2 Fruit, 1 Fat Dietary Exchanges (or Exchange Calculations) based on Exchange Lists for Meal Planning © 2003 by the American Diabetes Association and the American Dietetic Association.