Apple-Cranberry Crisp

You'll love this combination of crumbly oat topping and a sweet-tart fruit filling. Serve the crisp warm with an optional dollop of nonfat vanilla yogurt.

Makes 4 servings

1 1/2 ounces quick-cooking rolled oats

1/4 cup firmly packed light brown sugar

1 tablespoon + 1 teaspoon all-purpose flour

1 tablespoon + 1 teaspoon reduced-calorie tub margarine, well chilled

4 small Empire or other firm cooking apples, pared, cored and thinly sliced

1 cup fresh or frozen cranberries

1 tablespoon fresh lemon juice

1/4 teaspoon cinnamon

1/8 teaspoon ground nutmeg

Preheat oven to 375o F. Spray an 8" square baking pan with nonstick cooking spray. In small bowl, combine oats, 2 tablespoons of the sugar and the flour; work in margarine with two knives or your fingers until crumbly; set aside. In large bowl, combine apples, cranberries, the remaining 2 tablespoons sugar, the juice, cinnamon and nutmeg; toss to coat. Spoon into prepared pan; top evenly with coats mixture. Bake 35-40 minutes, until filling bubbles  and topping is golden brown.

SERVING (4" SQUARE) PROVIDES: 1/2 Fat, 1 1/4 Fruits, 1/2 Bread, 55 Optional Calories; 3 grams Fat, 3 grams Fiber.

PER SERVING: 190 Calories, 3 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 44 mg Sodium, 41 g Total Carbohydrate, 3 g Dietary Fiber, 2 g Protein, 26 mg Calcium

Recipe from Weight Watchers Cut The Fat Cookbook