Lunch: Mini-Peach Crisps

We know that fish is a good source of omega-3 fatty acids, which are heart healthy fats. But, this recipe is jammed pack with omega-3 fatty acids from the walnuts and ground flaxseed - these foods are ways to incorporate more omega-3 fatty acids into your

This recipe includes superfoods such as:

Cinnamon, Nuts, Walnuts

Ingredients

Cooking spray
3 cups frozen peaches (unsweetened) (or 4-5 fresh peaches), sliced
¼ cup water
1 tablespoon Splenda Sugar Blend
1 teaspoon cornstarch
Crisp Topping
2 tablespoons Smart Balance
2 tablespoons Splenda Brown Sugar Blend
1/3 cup gluten-free rolled oats
¼ cup walnuts, chopped
2 tablespoons ground flaxseed
½ teaspoon cinnamon

Instructions

Preheat the oven to 350 degrees F. Spray six 4-ounce ramekin dishes with cooking spray. 
In a medium pot heat peaches, water and Splenda over medium-high heat. Bring to a boil; reduce heat and simmer for 10 minutes. 
In a small bowl combine 1 teaspoon cornstarch and 1 teaspoon cold water; stir until smooth. Pour into pot with peaches and stir 1 minute.
In a small bowl, combine Crisp Topping ingredients using hands.
Pour peach mixture evenly into six ramekin dishes. Evenly divide crisp topping and place on top of each peach ramekin dish.
Place ramekins on a baking sheet and bake in oven for 25-30 minutes.
MAKE IT GLUTEN-FREE: Always confirm all ingredients (specifically flaxseed) are gluten-free as products can change.

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