Regardless of whether banana selfies are an effective way to protest racism, banana snacks are undoubtedly an effective way to refuel the body.
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Father’s Day is the time to show our appreciation for dad – and if you were fortunate to be born without birth defects, dad’s diet may deserve some of the credit.
Sweet and tangy rhubarb and strawberries are combined in the crisp with an oatmeal crumb topping.
2/3 cup quick or old fashioned rolled oats1/4 cup brown sugar, packed1-1/2 teaspoons ground cinnamon, divided
Combine oats, brown sugar and 1/4 teaspoon cinnamon in a small bowl.
1/4 cup brown sugar, packed1-1/2 teaspoons ground cinnamon, divided1/4 cup margarine, softened1 cup granulated sugar substitute3 tablespoons cornstarch1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg
Cut in margarine with a fork or knife. Set aside. Mix together sugar substitute, cornstarch, remaining 1 teaspoon of cinnamon, ginger and nutmeg in a large bowl.
3 cups DOLE Frozen whole Strawberries, partially thawed, cut into quarters2 cups DOLE Frozen Rhubarb, partially thawed
Add strawberries and rhubarb. Mix well and pour into 8-inch square baking pan, sprayed with cooking spray. Sprinkle reserved oat mixture over fruit. Bake at 375F for 30 to 35 minutes.
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