Title: Ginger Apple Crisp
Categories: Diabetic Fruit Dessert
Yield: 6 Sweet ones

1/3	c	Cornflakes crumbs; (purchased)
1/4	c	Brown sugar; fimly packed
3	tb	All-purpose flour;
2	tb	Crystaized ginger chopped =OR=-
1	ts	Ginger;
2	tb	Butter melted =OR=-
2	tb	Margarine; melted
6		Rome beauty apples; peeled cored,thinly sliced =OR=-
6		McIntosh apples; peeled cored, thinly sliced
2	tb	Sugar;
2	ts	Lemon juice;
1 1/2	c	Frozen nonfat vanilla yogurt =OR=-
1 1/2	c	Ice milk

Heat oven to 400 degress. Spray 8" square (1 1/2 quart) baking dish with nonstick cooking spray. In a small bowl, combine cornflakes, brown sugar, flour and ginger; mix well. Stir in melted butter until will mixed. Place apples in spray-coated dish. Add sugar and lemon juice; toss to coat. Sprinkle apples with crumb mixture; press gently. Bake at 400 degrees for 25 to 30 minutes or until apples are tender and mixture is bubbly. Cool slightly; serve warm with frozen vanilla yogurt. When I changed the (y) to one serving it maked the sugar to 1/3 ts and the brown sugar to 1/16 cup.

Food Exchanges per serving: 1 STARCH EXCHANGE + 2 1/2 FRUIT EXCHANGE + 1 FAT EXCHANGE; CAL: 260; PRO: 2g; CAR: 56g; FAT: 4g; CHO: 0mg; SOD: 130mg; Source: Fast and Healthy Magazine by WHOM. Brought to you and yours via Nancy O'Brion and her Meal-Master.

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