Strawberry Crisp - 13.9g Carbs, 5.4g Fiber, 5.7g SugarFrom: www.elanaspantry.com 1 lb strawberries, sliced in quarters1/2 cup blanched almond flour1/4 tsp celtic sea salt1 Tbsp butter 1/2 cup blanched slivered almondsPile sliced strawberries in 5 half-cup ramekins until overflowing, and place on a baking sheet. Bake strawberries at 350 for 30 minutes. Meanwhile, make topping in food processor. Pulse almond flour, salt and butter until pea-sized pieces of dough form. Briefly pulse in slivered almonds. Remove ramekins from oven. Spoon topping over baked strawberries. Bake 20-30 minutes at 350, until topping is golden-brown. Remove from oven and serve. Makes: 5 Mini CrispsNutrition From: www.caloriecount.about.comServings: 5Serving Size: 126 gNutrition per Serving: 234 Calories, 168 Calories from Fat, 18.7g Total Fat, 2.6g Saturated Fat, 0g Trans Fat, 6mg Cholesterol, 119mg Sodium, 209mg Potassium, 13.9g Total Carbs, 5.4g Dietary Fiber, 5.7g Sugars, 7.5g ProteinVitamin A 2% - Vitamin C 89% - Calcium 9% - Iron 9%Nutrition Grade: BGood points: Low in cholesterol Low in sodium Very high in vitamin C
Posted by: chefgloria1030@yahoo.com
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