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Preheat oven to 350F
Mix together the mango, Splenda, corn starch, lime juice and salt. Let it set a bit while you make the topping.
Mix together the oatmeal, flax meal, Splenda, and flour. Cut in the cold butter with a pastry blender (or your fingers). Blend in the crushed almonds, egg white and almond extract.
Place filling mixture in 6 oven-proof ramekins (clear ones look better). Sprinkle a layer of cranberries over each one. Top each with a scoop of topping and pack it down lightly.
Bake in a 350F oven for about 45 minutes until tops are lightly browned and fruit is bubbly
Allow to cool slightly before serving. Top with ice cream if you wish (ice cream not included in nutrition analysis)
Each (app 3/4 cup) serving contains an estimated:
Cals: 247, FatCals: 119, TotalFat: 14g
SatFat: 4g, PolyFat: 4g, MonoFat: 5g
Chol: 16mg, Na: 146mg, K: 285mg
TotalCarbs: 27g, Fiber: 7g, Sugars: 9g
NetCarbs: 20g, Protein: 7g
This recipe is fairly flexible. I used mango and cranberries because I had them on hand. You could try tart apples, rhubarb, peaches, raspberries, or other fresh fruits if you like.
If you're watching saturated fats, margarine will shift the fat profile towards the "good fat" side.
This recipe is fairly flexible. I used mangos and cranberries because I had them on hand. But there's nothing "magic" about that combination.
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promfh 6 years agoThis recipe is fairly flexible. I used mangos and cranberries because I had them on hand. But there's nothing 'magic' about that combination. [I posted this recipe.]