| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 Tasse | Fresh fruit; nectarines, peaches, plums, blueberries, raspberries |
| 2 Teelöffel | lemon juice |
| 1/2 Tasse | all-purpose flour |
| 1/4 Tasse | rolled oats |
| 1/4 Tasse | brown sugar |
| 2 Esslöffel | cinnamon ground |
| 3 Esslöffel | Cold butter |
| 1 Prise | salt |
|
Preheat oven to 450 degrees Fahrenheit. Prepare fruit; peel nectarines, plums and peaches and slice. Rinse blueberries and raspberries and discard stems. Place fruit in a 9 x 13 inch Pyrex dish. Add lemon juice and toss to coat. Mix flour, oats, brown sugar, salt and cinnamon in a small bowl. Cut butter into pieces and add to flower/oat mixture. Cut butter into flour/oat mixture using a pastry cutter or two forks. Sprinkle topping over fruit in baking dish. Bake in preheated oven for 25-30 minutes, or until topping begins to brown.
Courtesy of Our Weight Loss Nutritionist, Kathy Isoldi
Calories per serving: 200
Nutrient composition: 2 fruit 1 1/2 fat
Recipes from Dr. Lou Aronne and from the book Weigh Less, Live Longer are supported by an unrestricted grant from Hoffman-LaRoche.
|
|
Anmerkungen zum Rezept:
|
