As registered dietitians, we not only love strawberries because they taste delicious. but also because all of their health benefits. They protect your heart, help to fight cancer and help lower LDL cholesterol (the bad stuff!). They are packed with fiber, vitamins and high levels of polyphenols – an antioxidant. They are cholesterol-free, sodium-free, low calorie and fat-free! What’s not to love?!
(Psst… Looking for other delish recipes that are healthy and waistline friendly? Try our Skinny Speedy Oatmeal Walnut Cookies, Skinny Simple Banana Oatmeal Cookies or our Pumpkin Spice Cake Roll)
Image reprinted with permission from glutenfreecanteen.com and www.healthyaperture.com.
One of our fave combos is strawberries with rhubarb. Rhubarb looks like a red-colored celery stalk and is a great source of calcium, vitamin K, lutein and antioxidants!
In honor of strawberry month, here’s an amazing, delish and healthy version of strawberry rhubarb crisp!
Lightened-up Strawberry Rhubarb Crisp
Makes: 24 servings
Ingredients
Filling:
- 4 cups strawberries, stemmed and quartered
- 4 stalks rhubarb, cut into 1/2-inch lengths
- 1/2 cup coconut palm sugar or sugar
- 1/4 cup cornstarch
- 1 clementine, zested and juiced
- 1-1/2 tablespoons balsamic vinegar
- 1/2 tablespoon lemon juice
Topping:
- 1 1/4 cups whole-wheat flour
- 1/2 cup rolled oats
- 1 cup brown sugar
- 3/4 cup peanut butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons water
Directions
- Preheat the oven to 350 degrees
- Combine all of the ingredients for the filling in a large bowl and stir until well combined. Spoon the filling into a 9 in. x 9 in. baking pan.
- Combine the flour, oats and brown sugar in a large mixing bowl with an electric mixer until mixed thoroughly. Add the peanut butter, vanilla and pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and continue beating until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and continue until mixed well.
- Crumble the topping over the filling. Bake for about 25 to 30 minutes or until filling is bubbly and topping looks golden brown.
Serve warm with non-fat whipped cream or non-fat ice cream.
What’s a healthy dessert or treat you would add strawberries too?!
Makes 24 Servings:
Nutrition Facts Per Serving: Serving Size: 1/2 cup: 151 calories, 5 g fat, 0.5 g saturated fat, 25 g carbohydrate, 3 g protein, 15 g sugar, 2 g fiber, 39 mg sodium
- Filling:
- 4 cups strawberries, stemmed and quartered
- 4 stalks rhubarb, cut into ½-inch lengths
- ½ cup coconut palm sugar or sugar
- ¼ cup cornstarch
- 1 clementine, zested and juiced
- 1-1/2 tablespoons balsamic vinegar
- ½ tablespoon lemon juice
- Topping:
- 1¼ cups whole-wheat flour
- ½ cup rolled oats
- 1 cup brown sugar
- ¾ cup peanut butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons water
- Preheat the oven to 350 degrees
- Combine all of the ingredients for the filling in a large bowl and stir until well combined. Spoon the filling into a 9 in. x 9 in. baking pan.
- Combine the flour, oats and brown sugar in a large mixing bowl with an electric mixer until mixed thoroughly. Add the peanut butter, vanilla and pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and continue beating until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and continue until mixed well.
- Crumble the topping over the filling. Bake for about 25 to 30 minutes or until filling is bubbly and topping looks golden brown.
- Serve warm with non-fat whipped cream or non-fat ice cream.
- What’s a healthy dessert or treat you would add strawberries too?!