Walnut Berry Crumble

Eating right needn’t mean snacking only only carrot sticks on celery. It does mean looking for healthy ingredients and opting for healthy portions.

Yes, you can maintain and even lose weight eating dessert. Daily, even. Here’s one to try.

This recipe, from the California Walnut Board, features berries and walnuts, both nutritional powerhouses. It’s baked in individual ramekins, making portion control a given. A tiny scoop of low-fat ice cream makes a nice topping. (Of course, if you’re in the mood for a splurge, whipped cream would be good too.)

Walnut Berry Crumble
Yield: 4 servings

For filling:
5 1/2 cups mixed berries (fresh or frozen raspberries, blueberries, blackberries or red currants)
2 tablespoons granulated sugar
1/4 teaspoon vanilla

For crumble topping:
1/2 cup finely chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons butter, at room temperature

Preheat the oven to 375 degrees.

To prepare filling: In a large bowl toss berries with sugar and vanilla until coated.  Divide the berries among four 2-cup or larger oven-safe bowls or ramekins.

To prepare topping: Put the walnuts, flour, sugar and butter in a medium bowl.  With your fingertips or a fork, rub the ingredients together until the mixture looks crumbly.  Dividing evenly, sprinkle over the berries; it will be a light topping.

Bake for 15 to 18 minutes or until the berries are bubbling and the topping is lightly browned.   Cool slightly before serving.

Per serving: 280 calories, 15g total fat, 4.5g saturated fat, 15mg cholesterol, 1mg sodium, 33g carbohydrate, 6.5g fiber, 4g protein.

Recipe and photo courtesy of the California Walnut Board.