185 calories

Total Time: 50 minutes

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
  • 1/4 teaspoon kosher salt

Directions:

  1. Preheat oven to 350F. Spray eight 4-inch ramekins with oil.
  2. In a large bowl combine the strawberries, honey and orange juice in large bowl, sprinkle with cornstarch and toss until fruit is coated.
  3. Transfer to the ramekins.
  4. Combine the remaining nut topping ingredients in a medium bowl with a fork and sprinkle over the fruit.
  5. Bake 40 minutes or until the top is golden and the berries are soft and bubbly.
  6. Serve warm, with 1 tablespoon of ice cream or whipped cream, if desired.

Nutrition Information

Yield: 8 servings, Serving Size: 1 crisp

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 5
  • Calories: 185 calories
  • Total Fat: 10g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 38mg
  • Carbohydrates: 24g
  • Fiber: 4g
  • Sugar: 18.5g
  • Protein: 3.5g

Original article is here

Categories: Recipes