This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Cups of Fruits and Vegetables per Serving: 1
2 sweet red apples (such as Rome or Gala, peeled, cored and sliced)
½ cup orange juice
1 teaspoon ground cinnamon
3 tablespoons Splenda®
1 cup plain bread crumbs
2 tablespoons brown sugar
1 tablespoon olive oil
In a large saucepan, combine rhubarb, apples, orange juice, cinnamon and 3 tablespoon Splenda®.
Cover and cook over MEDIUM heat for 5 to 10 minutes, or until the rhubarb is just tender.
Taste the mixture and add more Splenda® if desired.
Meanwhile, in a medium bowl, combine bread crumbs, olive oil and brown sugar (2 tablespoons).
Mix well to combine.
Spread mixture on a foil-lined baking sheet and broil until lightly toasted, about 3 minutes.
Spoon half of the bread crumb mixture into the bottom of a shallow serving dish.
Cover with the warm fruit mixture and top with remaining crumb mixture.
Each serving provides: An excellent source of vitamin C and a good source of calcium, potassium, and fiber.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
|Nutritional Information per Serving|
|Calories: 175||Carbohydrates: 33g|
|Total Fat: 3.6g||Cholesterol: 0mg|
|Saturated Fat: 0.6g||Dietary Fiber: 3g|
|% of Calories from Fat: 18%||Sodium: 137mg|