Blueberry Crisp – 166
I’ve been really bad about posting, I’m getting very behind in my 200 recipes in 400 days quest. I have no excuse, but I’ll make a couple anyway…Thanksgiving, Christmas shopping, helping my son move into his new home, working out, helping Eric with his book design….did I mention Christmas shopping??
I have several new recipes that I want to share, so I will start today! I figured since I’ve skipped so many days, I’d start with a yummy dessert to win back your support 🙂 Hope you like this one…leave me a comment and let me know!
2 cups fresh or frozen blueberries
1/4 cup Splenda
1-1/2 teaspoons corn starch
1 teaspoon lemon juice
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
2 Tablespoons whole wheat flour
1/2 cup quick cooking rolled oats
2 Tablespoons margarine (I use Smart Balance Light)
Preheat ovenn to 375°
In a bowl combine blueberries, Splenda, corn starch, and lemon juice, mix well. Pour into a 9″ square baking dish that has been sprayed with fat-free cooking spray.
In the same bowl combine flour, brown sugar, cinnamon, oats, and margarine. Mix with a fork until well blended and crumbly. Spread mix over the berries and bake for 40 minutes. Let cool slightly before serving.
It is the best served warm with a little fat-free, sugar-free vanilla frozen yogurt!
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