Source: Cooking Light® Low-Fat, Low-Calorie Quick and Easy Cookbook, ©1998 by Oxmoor House, Inc.

A delicious combination of raspberries and blueberries with a spice of pumpkin.

Servings

1 cooking spray
2.5 cup fresh blueberries
0.25 cup SPLENDA® No Calorie Sweetener, granulated
2 tsp vanilla extract
0.5 cup whole wheat flour
0.25 cup SPLENDA® Brown Sugar Blend
0.25 tsp pumpkin pie spice
0.25 cup margarine
0.5 cup old fashioned rolled oats , uncooked
2.5 cup fresh raspberries

1 Preheat oven to 400°F.
2 Coat 2-quart baking dish with cooking spray.
3 Combine berries and 1/4 cup granulated Splenda in baking dish. Toss gently, sprinkle with vanilla.
4 In medium bowl, combine flour, SPLENDA® Brown Sugar Blend, and pumpkin pie spice. With pastry blender, cut in margarine until mixture resembles coarse meal. Add oats; toss well.
5 Sprinkle topping over berry mixture.
6 Bake 30 minutes. Serve warm.