Low Carb Cherry or Berry Fruit Crisp Recipe
Here's a great, quick & easy recipe that uses Bistro Bread Crumbs whether you have leftovers or not! Note: Remember... Thick-it-up makes a great low carb fruity pie filling, too.
- 1 1/2 cup fresh or frozen berries like blueberries, raspberries, black berries, strawberries, (water packed, canned cherries may also be used)
- 2/3 cups cool water
- 1 teaspoon Thick It Up™ Low Carb Thickener
- 1 teaspoon Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (-or- Splenda® (to taste))
- 1 cup Carb Counter's™ Low Carb Bistro Bread (Any Flavor) (-or- Multi-Grain & Flax Bistro Bread)
- 1 1/2 tablespoon Butter*
|Place fruit in small saucepan, bring to boil and cook over medium heat for 10 minutes. (If using cherries, simply drain and save the water, bring them to a boil.) |
In a small bowl, place the water and whisk in the Thick-it-up™. Add the mixture to the saucepan fruit, add sweetener, stir, and continue to heat until thickened - about 2 minutes.
Spoon fruit in to 4 oven-safe pudding dishes or a single 2-1/2 cup oven-safe small casserole dish.
Melt the butter in a small microwave-safe bowl and toss the bread crumbs into it with a fork to coat. Top fruit with buttered bread crumbs* and bake at 400 degrees for 10-12 minutes, until crumbs are nicely browned.
Top with whipped cream if desired. Makes 4 fruit crisps. 4 or 5 net carbs each.
|*butter may be omitted and bread crumbed topped fruit may be coated with non stick cooking spray just before baking. Additional 1/4 tsp Sugar Not™ or Splenda® may be added if a sweet bread crumb topping is desired.|