you are seeing this because your web browser does not display iFrames. The text for this page is: <p><font size="2"><strong>Berry Fruit Crisp</strong></font></p> <p><font size="2">Bursting with the natural sweetness of berries, this summery dessert will become a favorite.</font></p> <p><font size="2">3 cups fresh or frozen berries (raspberries and marionberries are especially good)<br /> </font><font size="2">2/3 cup unbleached all-purpose flour<br /> </font><font size="2">2 tablespoons cornstarch<br /> </font><font size="2">1/2 cup rolled oats regular or quick cooking<br /> </font><font size="2">1/2 cup nuts (such as pecans, walnuts, almonds<br /> or hazelnuts) chopped<br /> </font><font size="2">1/2 cup firmly packed brown sugar<br /> </font><font size="2">1 teaspoon ground cinnamon<br /> </font><font size="2">1/2 teaspoon salt<br /> </font><font size="2">1/2 cup butter or non-trans fat margarine<br /> </font><font size="2">Vanilla low-fat frozen yogurt</font></p> <p><font size="2">1 Preheat the oven to 350 degrees</font></p> <p><font size="2">2 Place the berries in an 8-inch square baking pan.</font></p> <p><font size="2">3 Combine the flour with the cornstarch, rolled oats, nuts brown sugar, cinnamon and salt in a mixing bowl. Work in the butter or non-trans fat margarine by hand until the consistency is crumbly. Sprinkle over the berries</font></p> <p><font size="2">4 Bake for 45 minutes, or until golden brown and bubbly. Serve warm, topped with frozen yogurt.</font></p> <p><font size="2">Serves 6. Per serving: 326 calories, 15 g fat, 6 g protein, 44 g carbohydrates, 4 g fiber, 230 mg sodium</font></p> <p><font size="2">from THE CANCER LIFELINE COOKBOOK</font></p>
