EAT RIGHT

Summer Fruit Gratin

1 pound cherries, pitted and halved
4 cups peeled, pitted and sliced mixed summer stone fruits such as nectarines, peaches and apricots
1 tablespoon whole-wheat (whole-meal) flour
1 tablespoon firmly packed light brown sugar

For the topping
1/2 cup old-fashioned rolled oats
1/4 cup sliced (flaked) almonds
3 tablespoons whole-wheat (whole-meal) flour
2 tablespoons firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons walnut oil or canola oil
1 tablespoon dark honey

• Preheat the oven to 350 F.
• Lightly coat a 9-inch square baking dish with cooking spray.
• In a bowl, combine the cherries and stone fruits.
• Sprinkle with the flour and sugar and toss gently to mix.
• In another bowl, combine the oats, almonds, flour, sugar, cinnamon, nutmeg and salt. Whisk to blend.
• Stir in the oil and honey and mix until well blended.
• Spread the fruit mixture evenly in the prepared baking dish.
• Sprinkle the oat-almond mixture evenly over the fruit.
• Bake until the fruit is bubbling and the topping is lightly browned, about 45 to 55 minutes.
• Serve warm or at room temperature.

Each serving contains:
Calories 224, Monounsaturated fat 3g, Protein 4g, Cholesterol 0 mg
Carbohydrate 38g, Sodium 52mg, Total fat 8g, Fiber 5g, Saturated fat 1g

Each serving counts as 1 whole grain, 2 fruits, 1 high protein, 1 fats and oils