This healthy, delicious dessert is from Dr. Neal Barnard's "Program for Reversing Diabetes". The recipe was created by famous vegan chef and cookbook author, Bryanna Clark Grogan.
Check out the Lemon Creme recipe that follows. Crisp goes nicely with the Creme!
Makes 8 servings
4 large firm ripe pears, peeled, cored, and thinly sliced
2 1/2 cups cranberries, thawed if frozen
juice and finely grated peel of 1 medium orange
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3/4 cup thawed frozen pear or apple juice concentrate
2 tablespoons cornstarch
2 cups reduced-fat granola (no more than 4 percent calories from fat), such as Health Valley
Preheat oven to 400°F.
Combine pears, cranberries, orange juice, orange peel, salt, nutmeg, and ginger in a large bowl. Stir juice concentrate and cornstarch together in a small bowl. Immediately pour into the fruit mixture and blend well. Pour into a 2-quart non-stick baking dish (or a baking dish lined with parchment paper). Bake for 20 minutes. Remove from the oven and reduce heat to 350°F. Stir fruit mixture thoroughly and sprinkle granola evenly on top. Bake for 20 to 30 minutes or until the fruit is soft. Serve warm.