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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this online at simple recipes - a great summer dessert using fresh berries from the market. I edited this recipe from the original I found online to be made with Splenda products (artificial sweetener and brown sugar) to reduce carbs/calories a bit. Also, this is yummy served along side a complimentary ice cream or gelato (vanilla, chocolate, coffee, etc.). Ingredients:
8 cups strawberries (etc) or 8 cups raspberries (etc) or 8 cups blueberries (etc) or 8 cups blackberries (etc) |
1 tablespoon tapioca, instant |
3 tablespoons splenda granular, artificial sweetener |
1/2 teaspoon lemon zest, finely grated |
1 3/4 cups flour |
1/4 cup splenda brown sugar blend |
1/3 cup splenda granular, artificial sweetener |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/8 teaspoon salt |
1/4 cup light butter, melted |
1/2 cup almonds, finely chopped |
Directions:
1. Preheat oven to 350°F.
2. Mix berries in a bowl with tapioca, Splenda and lemon zest. Set aside.
3. Whisk flour, both Splenda's, spices, and salt in another bowl. Stir in butter and almonds until course crumbles are produced.
4. Pour filling into 9 sq or round pan (ungreased). Form topping into 1/4 to 1/2 crumbs and spread over cake.
5. Bake until filling bubbles - about 45 to 55 minutes. Let cool 1/2 hour and serve warm.
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