Protein: 3 g
Carbs: 47 g
Fat: 6 g
Saturated Fat: 2 g
Sodium: 6 mg
Fiber: 5 g
Try this delightful dessert on a chilly fall night. Fresh or frozen blueberries may be used.
3 large, ripe Bartlett pears, peeled, cored and sliced
1 tbsp lemon juice
1 cup fresh or frozen blueberries
1/4 cup sugar
1 tbsp cornstarch
3/4 cup quick cooking oats
1/4 cup flour
1/4 cup firmly packed brown sugar
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1 tbsp melted butter or trans free margarine
1 tbsp canola oil
||Preheat oven to 375 degrees. Lay sliced pears in an 8-inch square glass baking dish, followed by lemon juice.
||Scatter blueberries over the pears. Stir sugar and cornstarch together and sprinkle over fruit.
||In a small bowl, combine oats, flour, brown sugar, cinnamon, nutmeg and ginger.
||Add melted butter and oil and blend well. Spoon oat mixture over the fruit. Bake for 30-35 minutes until fruit is bubbling and top is brown.