185 Cals 3.5 Protein 24 Carbs 10 Fats
PREP TIME:
15 mins
COOK TIME:
40 mins
TOTAL TIME:
55 mins
YIELD:8 SERVINGS
COURSE:Dessert
CUISINE:American
These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.
INGREDIENTS
For the Filling:
cooking spray
5 cups fresh strawberries, stemmed and quartered
1/4 cup honey
1 tablespoon fresh orange juice
1 tablespoon cornstarch, or arrowroot for Paleo
For the Nut Topping:
1/2 cup sliced almonds
1/4 cup chopped pecans
1/4 cup walnuts
1/4 cup almond flour
2 tablespoons honey
1/8 teaspoon kosher salt
INSTRUCTIONS
Preheat oven to 350F. Spray (8) eight 4-inch ramekins with oil.
In a large bowl combine the strawberries, honey and orange juice in large bowl, sprinkle with cornstarch and toss until fruit is coated.
Transfer to the ramekins.
Combine the remaining nut topping ingredients in a medium bowl with a fork and sprinkle over the fruit.
Bake 40 minutes or until the top is golden and the berries are soft and bubbly.
Serve warm, with 1 tablespoon of ice cream or whipped cream, if desired.
Serving: 1crisp, Calories: 185kcal, Carbohydrates: 24g, Protein: 3.5g, Fat: 10g, Saturated Fat: 0.5g, Sodium: 38mg, Fiber: 4g, Sugar: 18.5gBlue Smart Points:5Green Smart Points:7Purple Smart Points:5Points +:5