Hi,
>Okay, so I'm trying to convert some recipes from deadly
>to at least low-fat, preferably fatfree. Does anyone have a
>suggestion as to something to use as a binder for
>streusel topping?
I make a streusel-like topping for apple crisp by mixing flour (I use
whole-wheat), oatmeal, cinnamon and enough honey to make it clump together.
Tastes good too!
Annice