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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.

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
1 1/2 Fat , 1 Fruits , 1 Other Carbs , 1 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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1 each  cooking spray
2 1/2 cup  fresh raspberries
2 1/2 cup  fresh blueberries
0 1/4 cup  SPLENDA® No Calorie Sweetener, granulated
2 tsp  vanilla extract
0 1/2 cup  whole wheat flour
0 1/4 cup  SPLENDA® Brown Sugar Blend
0 1/4 tsp  pumpkin pie spice
0 1/4 cup  margarine
0 1/2 cup  old fashioned rolled oats
  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.

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