- Serving Size
- 1 Crisp Plus 1 1/2 Tbs. Whipped Cream
- Number of Servings
- 6
- Ingredients
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- 1 1/2 pounds apricots, pitted and cut into eighths
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground nutmeg, divided
- 2/3 cup crushed amaretti cookies
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- Dash of ground cloves
- 2 tablespoons unsalted butter, melted
- 1/3 cup heavy whipping cream (or light Cool Whip, if you prefer)
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- Instructions
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Preheat oven to 375°. Combine apricots, sugar, and 1/4 teaspoon nutmeg in a bowl; toss well to coat. Spoon apricot mixture evenly into 6 (8-ounce) ramekins coated with cooking spray. Combine remaining 1/4 teaspoon nutmeg, cookies, and next 4 ingredients (through butter); sprinkle cookie mixture over apricot mixture. Arrange ramekins on a baking sheet. Bake at 375° for 25 minutes or until filling is bubbly. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Dollop cream over crisps.
- Nutrition Information
- Calories: 247, Fat: 10g, Saturated fat: 5.6g, Monounsaturated fat: 2.6g, Polyunsaturated fat: 0.4g, Protein: 4g, Carbohydrate: 39g, Fiber: 3g, Cholesterol: 28mg, Iron: 1mg, Sodium: 47mg
Tracker: 1 cup fruit, ½ tsp. fat