A delicious dessert (or breakfast) filled with antioxidants from wild blueberries and seasonal fruit. Serve with plain yogurt for added calcium and protein. Increase the flaxseed in the topping if you wish, or add more walnuts for extra omega-3s.
Recipe Ingredient Details:
2 medium very ripe Barlett pears, cored and sliced
1 tablespoon lemon juice
1 (10-ounce) package frozen and thawed wild blueberries
1 1/2 tablespoons cornstarch
3 tablespoons turbinado or brown sugar, divided
1/4 cup whole-wheat flour
1/4 cup rolled oats
1/2 cup finely chopped walnuts
4 tablespoons ground flaxseed
1 teaspoon ground cinnamon
2 tablespoons melted butter
1 tablespoon canola oil
Preheat oven to 375˚. Lay pears in an 8x8-inch baking dish. Sprinkle with lemon juice. Top with blueberries. In a small bowl, combine cornstarch and 2 tablespoons turbinado or brown sugar; sprinkle over fruit. Bake for 25–30 minutes, or until syrup is partially thickened.
While fruit is cooking, in a medium bowl, combine remaining 1 tablespoon sugar, flour, oats, walnuts, flaxseed, and cinnamon; add melted butter and canola oil, and mix well. Spoon over fruit. Bake for 15–20 minutes more, until topping is lightly browned and fruit is bubbly and thickened. Let stand for 5 minutes before serving.
Recipe Additional Notes:
PER SERVING: 260 cal, 15g fat (3g mono, 8g poly, 3g sat), 10mg chol, 4g protein, 31g carb, 6g fiber, 30mg sodium
Fri, 2010-10-01 17:28