Mango Crisp with Berries & Almonds (and Blog makeover)
Good Morning! Can you believe another week has gone by? I know we always say the same thing “how fast time goes by” but this year has been surprisingly fast! The other day I went to Michael’s and they are already putting out all of the Halloween & Christmas decorations out… it’s 115 degrees outside!!! Who wants to think about Halloween?!! I’m NOT ready! I don’t want to look at that stuff… I’m still in summer mode okay?
Anyhow… My blog just got a make over so I invite you to stop by and take a look. I’m SO in love with it now! It has a fresh feeling just like I wanted to. I added some tabs at the bottom of the header with information and will continue to add tabs (pages) with more stuff as soon as I have a chance. I definitely recommend you to take a look at the “Links & Recommendations” tab since it has lots of info in there.
For now, I’ll leave you with this wonderful healthy Mango Crisp recipe I made the other day. Paul ate one, Brenda ate one and I ate…. two lol! One of them I had the next day and I mixed it in a cup of Greek Yogurt and let me tell you, it was out of this world! It was like eating dessert for breakfast! Who doesn’t want that?
Mango Crisp with Berries & Almonds
1/2 lb. fresh or frozen mango, diced into 1-inch cubes (1 1/2 cups)
1- 1/2 tsp. granulated splenda (or any other sugar substitute)
1-1/2 tsp. cornstarch
2 tsp. lime juice
pinch of salt
3 Tbsp. rolled oats, pulsed in a food processor
4 tsp. whole wheat flour
2 Tbsp. granulated splenda (or any other sugar substitute)
4 tsp. cold, cubed, unsalted butter
2 Tbsp. sliced almonds
1/2 tsp. almond or vanilla extract
1/4 cup fresh or frozen berries
Preheat oven to 35o, line a baking sheet with aluminum foil.
Toss mango, 1 1/2 tsp. sugar, cornstarch, lime juice, and salt together for the filling; set aside.
Combine oats, 2 Tbsp. sugar, and flour. Cut in butter with a pastry blender or fork until mixture resembles coarse meal. Stir in almonds and extract.
Divide mango mixture between 4 ovenproof baking cups. Sprinkle each with the berries and top with oat mixture.
Bake on prepare baking sheet until topping is golden and fruit is bubbly, about 35-40 minutes. Cool crisps slightly before serving.
Adapted from the magazine Cuisine For Two
Macros: 125 Calories, 4g Fat, 21g Carbs, 10g Sugar, 3g Fiber, 2g Protein