|Rolled oats||1 Cup (16 tbs)|
|Apple juice concentrate||1⁄4 Cup (4 tbs)|
|Nectarines||4 , peeled and sliced thin|
|Cinnamon||1 1⁄2 Teaspoon|
|Nonfat sour cream||2 Teaspoon|
Spread the rolled oats flat in a large pan.
Bake in a preheated 325°F (160°C) oven for 10 minutes.
Remove from the oven and set aside.
Meanwhile, in a saucepan stir together the apple juice concentrate and cornstarch and cook over medium heat until thickened, stirring constantly.
Spread the nectarine slices evenly over the bottom of a small ovenproof dish that has been coated with non-stick cooking spray.
Pour the apple juice-cornstarch mixture over the slices.
Then combine the flour, cinnamon, nutmeg, and acesulfame-K with the oatmeal.
Add the pancake syrup and sour cream to the flour-oatmeal and stir to combine.
Crumble this mixture over the nectarines.
Bake in a preheated 325°F (160°C) oven for 45 minutes.
Serving size: Complete recipe
Calories 984 Calories from Fat 110
% Daily Value*
Total Fat 13 g19.9%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 27.6 mg1.2%
Total Carbohydrates 195 g65%
Dietary Fiber 29.2 g116.8%
Sugars 65.5 g
Protein 29 g58.1%
Vitamin A 39.4% Vitamin C 53.1%
Calcium 20% Iron 51.3%
*Based on a 2000 Calorie diet