1/2 t. granulated garlic (as tolerated)
Nonstick olive oil cooking spray
Preheat oven to 425°F. Spray a baking
sheet well with nonstick cooking spray.
Cut the potatoes into 1/2-inch by fl-
inch sticks and place in a large bowl
(work quickly or the potatoes will
brown). Toss well with oil, parsley,
oregano, salt, paprika and garlic, if using.
Arrange the potatoes in a single layer
on the prepared baking sheet. Spray the
tops of the fries well with the olive oil
spray. Bake for 30-40 minutes, turning
the potatoes once or twice, until golden
and cooked through. Serve hot with
added salt to taste. Makes 8 servings.
BLUEBERRY MAPLE CRISP
Blueberry pie is a perennial favorite each
August when the crop is harvested and
the price is low. Piecrusts, however, can
be full of fat in the form of bits of cold
butter, shortening or lard. Its what
makes crusts flaky and caloric. A crisp,
on the other hand, is just a crumbled
topping. As a result, it may contain bet-
ter fats, like canola oil, and needs not be
particularly fatty. This recipe combines
the summer flavor of blueberries with
the ease a crustless dessert affords.
1/2 cup unbleached flour
1/4 cup chopped pecans
1/2 cup oats
1/3 cup packed brown sugar
1 t. baking powder
1 t. ground cinnamon (or more to
1/3 cup canola oil (or other unsatu-
5 cups fresh or frozen (thawed) blue-
1/4 cup maple syrup (as tolerated), or
brown rice syrup
2 T. brown sugar
1/4 cup cornstarch
Preheat oven to 350°. Spray an 8-cup
baking dish (such as a souffle dish) with
nonstick cooking spray. Set aside.
Combine crumble ingredients in the
bowl of a food processor fitted with a
metal blade and pulse until combined
and crumbly. Set aside while you make
the berry mixture.
Combine berry mixture ingredients in
a large bowl and toss well. Transfer the
berry mixture to the prepared baking
dish and sprinkle the crumb topping
evenly over the berries.
Bake for 30-40 minutes until the top-
ping is golden and the berries are bub-
bling. Allow to cool before serving alone
or with fat-free vanilla frozen yogurt.
Makes 8 servings. El
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