Recipes for making 50% sugar desserts - half no sugar added recipes


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Peach-Plum Crisp


Ingredients for fruit portion:

  • 4 Large ripe peaches

  • 5-6 Black or red plums

  • 2 Teaspoons fresh lemon juice

  • 3/4 Cup Splenda®

  • 1 Tablespoon corn starch

  • Dash cinnamon (optional)

  • 1 Pillsbury Pie Crust




Ingredients for Topping:

  • 2 Tablespoons cold butter

  • 3/4 Cup quick oats

  • 1/4 Cup + 1 Tablespoon brown sugar

  • 1 Tablespoon flour

  • Dash of cinnamon

Topping Directions:

Combine all ingredients in a bowl and mix using a pastry cutter, pair of knives or your hands until the texture is grainy. Set aside.


Directions:

  1. Into a bowl peel and thinly slice the peaches and plums

  2. Add lemon juice, Splenda®, corn starch & cinnamon

  3. Stir together until the fruit is covered with the dry ingredients.

  4. Place the fruit mixture into a buttered baking dish (approximately 8" x 11")

  5. On a lightly floured surface, unroll the pie crust and slice into 1" strips. Weave over the top of the filling leaving some space between the strips for venting. Continue weaving until the surface is covered.

  6. Pour the topping mixture over the strips and spread evenly

  7. Bake in a 375° pre-heated oven for approximately 25-30 minutes or until the top is a toasty golden brown.

  8. Serve warm with a scoop of sugar free ice cream.







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