2 cups blueberries 2 cups strawberries, hulled and quartered 1/2 cup uncooked old fashioned oats 4 tsp sugar, divided 4 tsp unpacked brown sugar 2 Tbsp light butter, melted 1/2 cup Coolwhip, light
Preheat oven to 375°F.
In a small bowl, toss blueberries with 2 teaspoons of granulated sugar; set aside. In another small bowl, toss strawberries with remaining 2 teaspoons of granulated sugar; set aside.
In a third small bowl, stir together oats, brown sugar and butter. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, about 15 minutes.
Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. (Or prepare in individual serving bowls like I did here.) Sprinkle with oat topping, decorate with whipped topping and serve. Yields 8 servings
I've made this recipe multiple times with Splenda and Splenda Brown Sugar and it turned out just as good as with real sugar. It's so fresh and you just feel like you're eating healthy. I made this as the recipe with the berries, but also with apples. Either way it's awesome!
Since I'm allergic to strawberries, I substituted raspberries and doubled the recipe. I reduced the amount of sugar and added cinnamon, nutmeg and ginger. It was quite a hit with the family. I will use the "crisp" part of the recipe with other fruits like peaches and apples.
There's a fair amount of sugar in this; not sure that Splenda would be workable as a substitute in this case, as I find it doesn't dissolve as well in cold things as it does in warm. Otherwise, sounds good...
This was soooo yummy! I used splenda instead of sugar, I can't believe it's not butter spray and fat free whipped cream, huge success, light and cool for summer, healthy too! Will be served for July 4th! I can see using vanilla yogert even, yummmm