Sunday, August 4, 2013

Low-Point Peach and Plum Crostata


Make the most of the fresh summer fruit with this easy dessert! This peach and plum crostata (form of a pie) is refreshing and perfect for a nice summer treat. 

Low-Point Peach and Plum Crostata


- 2 ripe peaches, peeled, pitted, and thinly sliced
- 3 small ripe plums, pitted and thinly sliced
- 1/4 cup Splenda plus 1 Tbs 
- Zest of a lemon, finely grated
- 2 Tbs flour
- pinch of salt
- 4 Tbs cold butter, cut into small pieces
- 1/4 cup chopped pecans
- 1 sheet frozen puff pastry sheet, thawed
- 1 egg

In a bowl, toss fruit and 1 Tbs Splenda. Let stand for 15 to 20 minutes. Preheat oven to 450 degrees. Line rimmed baking sheet with parchment paper or spray sheet with Pam baking spray.

Make topping: In a bowl, combine together 1/4 cup Splenda and lemon zest. Stir in flour and salt. Rub in butter using fingertips until mixture is crumbly. Toss in pecans. Note: Using the Splenda instead of sugar, the mixture may be slightly softer instead of crumbly. On a well-floured surface, roll out puff pastry to a rough 14-inch round (however mine turned out more oval). Strain fruit mixture and spoon evenly onto pastry, leaving about a 2-inch border. Sprinkle topping over filling and fold over edges of pastry. Whisk egg with 1/4 tsp. cold water and lightly brush edges of pastry with egg wash. Bake for about 13 minutes until pastry begins to brown. Reduce heat to 400 degrees, cover with aluminum foil and bake another 15 minutes. Let cool about 10 minutes and enjoy! If you'd like a printer-friendly version, Click Here.

Total servings - 6
Serving size - 1
Points per serving - 5
Points plus per serving - 4.5

"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." - Bernard M. Baruch

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