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1 cup broken
chocolate or vanilla
graham crackers
2 tablespoons slivered
almonds
1 tablespoon semi-
sweet chocolate
chips
1 tablespoon
butterscotch chips
2 teaspoons flour
2 teaspoons melted
margarine or butter
Place all ingredients except margarine blender jar.
Blend at CHOP until coarsely chopped, about 5 to
10 seconds. Add margarine. Cover and blend at
CHOP, pulsing 2 to 3 times, about 1 to 2 seconds
each time, until thoroughly mixed.
Spread in thin layer on ungreased baking sheet.
Bake at 350°F almonds are lightly toasted, about 8
to 10 minutes, stirring once. Cool completely.
Sprinkle over frozen yogurt or pudding, if desired.
Place any unused crunch in tightly covered
container and store in refrigerator.
Yield: 1 cup; 16 (1 tablespoon) servings.
Per serving: About 77 cal, 1 g pro, 11 g car,
3 g fat, 0 mg chol, 96 mg sod.
Graham-Nut Crunch
1
⁄2 cup all-purpose flour
1
⁄2
cup packed brown
sugar
1
⁄2 teaspoon cinnamon,
if desired
1
⁄4 teaspoon salt
2 tablespoons light
pasteurized process
cream cheese
product (from an
8-oz. tub)
2 tablespoons pecan
halves
Place all ingredients in blender jar in order listed.
Cover. Blend at STIR, pulsing 5 to 6 times, 3
seconds each time, until thoroughly mixed; scrape
sides of blender jar, if necessary. Use to top
13x9-inch pan of fruit crisp or to sprinkle over
13x9-inch cake before baking.
Yield: 1
1
⁄2 cups; about 12 servings.
Per serving: About 65 cal, 1 g pro, 13 g car,
1 g fat, 1 mg chol, 61 mg sod.
Streusel Topping