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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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You can use any kind of berry or really any kind of fruit that you want. This is 2.5 points with either blueberries or blackberries. This is my adaptation of a recipe from Light & Tasty Ingredients:
1/2 cup splenda sugar substitute |
3 tablespoons cornstarch |
1/4 teaspoon ground cinnamon |
1 cup water |
3 cups fresh fruit (no sugar added) or 3 cups frozen fruit (no sugar added) |
1/4 cup splenda sugar blend for baking |
2 tablespoons butter |
1/3 cup nonfat milk |
1/4 teaspoon vanilla extract |
2/3 cup whole wheat flour |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. In a small heavy saucepan, combine the splenda, cornstarch, cinnamon and water until smooth.
2. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove from the heat; stir in berries and transfer toa an 8-inch square baking dish coated with nonstick spray.
4. For topping, in a small mixing bowl, beat sugar and butter until crumbly, about 2 minutes.
5. Beat in milk and vanilla.
6. Combine the flour, baking powder and salt; stir into butter mixture until blended.
7. Drop by tablespoonfuls over fruit mixture.
8. Bake at 375 for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.
9. Serve warm (great with a scoop of cinnamon or vanilla ice cream).
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