Red, White and Blueberry Crisp
2 cup blueberries
2 Tbsp sugar
2 cups strawberries, hulled and quartered
1/2 cup uncooked old-fashioned oats
2 Tbsp unpacked brown sugar (can use brown sugar sweetener)
2 Tbsp reduced-calorie margarine, melted
1/2 cup lite whipped topping
Toss blueberries with 1 tablespoon of granulated sugar in a small bowl; set aside. Toss strawberries with remaining tablespoon of granulated sugar in another small bowl; set aside. Preheat oven to 375°F. Stir together oats, brown sugar and margarine in a third small bowl; spread mixture on a sheet pan and bake, stirring occasionally, until lightly browned, about 15 minutes. Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. Sprinkle with oat topping, decorate with whipped topping and serve. Makes 8 servings. (Note: Retain the crispness of the oat topping by sprinkling it on the fruit just before serving.)
2 cup blueberries
2 Tbsp sugar
2 cups strawberries, hulled and quartered
1/2 cup uncooked old-fashioned oats
2 Tbsp unpacked brown sugar (can use brown sugar sweetener)
2 Tbsp reduced-calorie margarine, melted
1/2 cup lite whipped topping
Toss blueberries with 1 tablespoon of granulated sugar in a small bowl; set aside. Toss strawberries with remaining tablespoon of granulated sugar in another small bowl; set aside. Preheat oven to 375°F. Stir together oats, brown sugar and margarine in a third small bowl; spread mixture on a sheet pan and bake, stirring occasionally, until lightly browned, about 15 minutes. Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. Sprinkle with oat topping, decorate with whipped topping and serve. Makes 8 servings. (Note: Retain the crispness of the oat topping by sprinkling it on the fruit just before serving.)
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