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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Summer's Best Berry Crisp

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.

Rating:
Prep Time:	5 minutes
Cook Time:	30 minutes
Difficulty:	Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	170.0

Total Carbs	26.9 g

Dietary Fiber	5.0 g

Sugars	12.5 g

Total Fat	6.4 g

Saturated Fat	1.1 g

Unsaturated Fat	0.4 g

Potassium	94.8 mg

Protein	2.5 g

Sodium	53.1 mg

Dietary Exchanges 6.4 Fat, 0.7 Fruits, 0.9 Other Carbs, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.5
2 1/2 cup fresh raspberries 1.0
1 each cooking spray 2.5
2 1/2 cup fresh blueberries 0.25
0 1/4 cup SPLENDA® No Calorie Sweetener, granulated 2.0
2 tsp vanilla extract 0.5
0 1/2 cup whole wheat flour 0.25
0 1/4 cup SPLENDA® Brown Sugar Blend 0.25
0 1/4 tsp pumpkin pie spice 0.25
0 1/4 cup margarine 0.5
0 1/2 cup old fashioned rolled oats

Directions

Preheat oven to 400°F.
Coat 2-quart baking dish with cooking spray.
Combine berries and 1/4 cup granulated Splenda in baking dish. Toss gently, sprinkle with vanilla.
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.
Sprinkle topping over berry mixture.
Bake 30 minutes. Serve warm.