Blueberry Crisp
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 6 servings.
In Marion, Michigan, Betty Geiger takes advantage of frozen blueberries to make this fruity crisp with a sweet golden topping. A dollop of vanilla yogurt adds to its homemade taste.
Ingredients
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2 packages (12 ounces each) frozen unsweetened blueberries, thawed
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2 tablespoons plus 1/2 cup all-purpose flour, divided
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2 tablespoons brown sugar
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1/4 teaspoon ground cinnamon
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3 tablespoons cold butter
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TOPPING:
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1 cup (8 ounces) fat-free plain yogurt
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1/2 teaspoon vanilla extract
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Sugar substitute equivalent to 2 teaspoons sugar
Directions
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1.
Place the blueberries in an 8-in. square baking dish coated with cooking spray. Sprinkle with 2 tablespoons flour. In a bowl, combine brown sugar, cinnamon and remaining flour; cut in butter until crumbly. Sprinkle over berries. Bake at 350° for 25-30 minutes or until bubbly and golden brown.
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2.
For topping, combine yogurt, vanilla and sweetener; serve with the crisp.
Nutrition Facts
1 each: 198 calories, 7g fat, 1mg cholesterol, 99mg sodium, 31g carbohydrate, 3g fiber), 5g protein.
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