|07-26-2006, 03:59 PM||#1|
Join Date: Dec 2005
Location: Pittsburgh, PA
WOE: Low Carb Maintenance
Start Date: May 2005
I decided to try this from childhood memory.
But since apple are higher in natural sugar and carbs, I left them out and dare anybody to tell the difference.
Mock Apple Strawberry Crisp
6 servings at 3.5 carbs each.
1 medium zucchini
10 strawberries, sliced
1/2 c. wheat protein isolate 5000
1/2 c. almond flour
1/4 c. brown sugar DiabetiSweet
6 T. cold butter (cut in pieces)
1 t. cinnamon
2 T. Davinci simple syrup
1 T. lemon juice
1/2 c. + 3 T. equivalent liquid splenda
2 T. Old fashion Quaker Rolled Oats
Peel, cut lengthwise and remove seed (I used a melon baller) from zucchini.
Slice to resemble apple slices in a small mixing bowl, coat with lemon juice, Davinci syrup, 3 T. equivalent liquid splenda and microwave for 1 min then set aside.
Slice strawberries and combine with zucchini then transfer to a 9 X 9 baking dish.
In a large mixing bowl combine wheat protein isolate, almond flour, brown sugar DiabetiSweet(mixed with 1/2 c. equivalent liquid splenda), cinnamon, and Old fashion Quaker Rolled Oats.
Then cut cold butter into flour mixture till like a coarse meal and top the zucchini and strawberries.
Bake in a 350 oven for 35 until nice and bubbly.
For the last 3 min I turned on the broiler to get the crisp to a light golden brown.