Blueberry CrispIn Marion, Michigan, Betty Geiger takes advantage of frozen blueberries to make this fruity crisp…
2 packages (12 ounces each) frozen unsweetened blueberries, thawed 2 tablespoons plus 1/2 cup all-purpose flour, divided 2 tablespoons brown sugar 1/4 teaspoon ground cinnamon 3 tablespoons cold butter TOPPING: 1 cup (8 ounces) fat-free plain yogurt 1/2 teaspoon vanilla extract Sugar substitute equivalent to 2 teaspoons sugar
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.
For topping, combine yogurt, vanilla and sweetener; serve with the crisp.
Nutrition Facts 1 each:
- 198 calories, 7g fat (0 saturated fat), 1mg cholesterol, 99mg sodium, 31g carbohydrate (0 sugars, 3g fiber), 5g protein.
Diabetic exchanges; 1-1/2 fat, 1 starch, 1 fruit.