The Full Plate Diet PDF eBook Free Download Slim Down - Look Great - Be Healthy eBook PDF | Page 113

Desserts
Sweet-N-Peachy Crisp
Filling
4 cups frozen unsweetened peach slices
1 ⁄ 4 cup fructose
1 tablespoon fresh lemon juice
2 tablespoons water
1 tablespoon cornstarch
Preheat oven to 350° F. Place first 3 ingredients in a saucepan and
bring to a boil. Whisk cornstarch and water together and add to the
peach mixture, gently stirring until juice is thickened, about 5–6
minutes. Pour peach mixture into an 8˝ × 8˝ baking dish.
Crumble Topping
1  1 ⁄ 2 cups old-fashioned rolled oats
2 tablespoons Smart Balance ® light margarine
1 teaspoon cinnamon
1
⁄ 8 teaspoon salt
2 tablespoons fructose
In a small bowl, mix all topping ingredients together well. Crumble
over fruit filling.

Bake peach crisp with crumble topping at 350° F until golden
brown, about 30–40 minutes.
Nutrition Facts for one serving: 1 ⁄ 2 cup
Makes an 8˝ × 8˝ baking dish (6 – 1 ⁄ 2 cup servings)
Calories: 188  •  Fat: 3.2 g  •  Total carbohydrate: 37.4 g
Protein: 4.0 g  •  Dietary fiber: 4.4 g  •  Sodium: 84 mg
110
P’nut Butter Lover’s Cookies
1 ⁄ 2 cup Smart Balance ® light margarine, softened
3 ⁄ 4 cup fructose
1 teaspoon vanilla extract
1 ⁄ 2 cup creamy, all-natural, no-sugar-added, nonhydrogenated
peanut butter (Smuckers ® or other), with salt
1 ⁄ 4 cup Flaxseed Sprinkle
1  1 ⁄ 2 cups whole wheat flour
1 teaspoon Rumford ® baking powder
Preheat oven to 325° F. In a medium bowl, cream together first four
ingredients. In a small bowl, stir together last 3 ingredients, and add
to first bowl. Stir all together well. Place 2 tablespoon portions of
cookie dough on an unsprayed baking sheet. Flatten cookies slightly
with a fork. Bake 12–15 minutes until golden brown. Immediately
place on a cooling rack.
Analysis for one serving: 2 – 2 tablespoon cookie
Makes 18 cookies (9 – 2 cookie servings)
Calories: 206  •  Fat: 10.0 g  •  Total carbohydrate: 26.2 g
Protein: 5.2 g  •  Dietary fiber: 3.2 g  •  Sodium: 178 mg