Pineapple Crisp with SorbetServes 4. One serving = 1 Fat, ½ Starch, 1 Fruit, ½ Free Exchange.
4 pkg. stevia or artificial sweetener
¼ tsp. cinnamon
¼ tsp. nutmeg
4 tsp. non-hydrogenated, unsalted margarine, melted
1 cup rolled oats, uncooked
2 cups pineapple, crushed
4 tsp. lemon juice, freshly squeezed
1 cup low-fat pineapple or vanilla sorbet
Combine 2 pkg. of sweetener, cinnamon, nutmeg and rolled oats in a large bowl. Melt margarine and mix with rolled oat mixture until crumbly.
Press into a 9" baking pan. Spread pineapple over crust. Pour lemon juice over pineapple. Sprinkle with remaining 2 pkg. of sweetener.
Bake at 375°F until crust is golden brown. Serve warm, topped with sorbet.