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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 48.3
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 17.6 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 1.4 g

View full nutritional breakdown of Strawberry Rhubarb crisp Becca's way (LOW CAL & FAT) calories by ingredient
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Strawberry Rhubarb crisp Becca's way (LOW CAL & FAT)

Submitted by: BECCACOATS
Strawberry Rhubarb crisp Becca's way (LOW CAL & FAT)

Introduction

Low Cal, added fiber & Delicious
Here is one for those watching Sugar, Calories and looking to add fiber to their daily food intake.
Made with Splenda, Healthy and guilt free
Low Cal, added fiber & Delicious
Here is one for those watching Sugar, Calories and looking to add fiber to their daily food intake.
Made with Splenda, Healthy and guilt free

Number of Servings: 10

Ingredients

    2 1/2 C Starwberries & 2 1/2 C Rhubarb
    or
    5 C Fruit
    4 TBS Splenda
    1/2 C Oats
    1/2 C Splenda (for topping)
    1/4 C Fiber one Cereal (ground up)
    1/4 tsp Cinnamon
    1/4 - 1/2 C Unsweetened Applesauce

    * 1/2 C Raisns and nuts can be added* Not calculated in this recipe

Directions

Preheat oven to 350 degrees F

Combine fruit and 4 TBS Splenda in a mixing bowel and put in a 7x11 baking dish.

For Topping: In medium bowl, combine oats, Splenda, fiber one, cinnamon. stir in Applesauce until mixture is spreadable over fruit.

Bake in preheated oven 30-35 minutes, until topping starts to brown and fruit is bubbling. Serve warm.

Should make 10 servings :)
If your family is like mine, maybe 6 servings :)

Number of Servings: 10

Recipe submitted by SparkPeople user BECCACOATS.






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Member Ratings For This Recipe



  • 2 of 4 people found this review helpful
    One definitely to try -- sounds delicious and with the added fiber, a sure winner! Thanks! - 7/5/09

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  • Incredible!
    2 of 3 people found this review helpful
    Wow!! What a nice dessert. I used Strawberries and blackberries, but I can see most fruits will work. Thank you so much for a great strawberry recipe. This is a keeper for sure. - 6/9/09

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  • 1 of 1 people found this review helpful
    WOW. And again, wow. Brought back memories of childhood. I used Stevia instead of Splenda. Yumm=O! (Oh -- and about the rest of the family's review? It was half-gone when I went to bed. It was ALL gone when I got up in the morning. LOL....
    - 5/2/10

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  • Very Good
    1 of 1 people found this review helpful
    so easy & good! - 7/29/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was so good. My friend went back for seconds and my daughter who does not do diet foods eat it and liked it. I used stevia instead of the splenda and really enjoyed having desert without blowing my calories for the day! - 6/27/09

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  • Incredible!
    1 of 2 people found this review helpful
    I'm eating it now! Quite good and I'll definitely make it again! I like that not only is it healthy, but it's simple and quick to make. - 6/18/09

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  • Incredible!
    1 of 2 people found this review helpful
    This was a Very good Desert and heathy - 6/5/09

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  • Very Good
    1 of 2 people found this review helpful
    This was very, very good! Squirted and little bit of fat-free Reddi Whip on top. Nice and tart. I am going to try it with just rhubarb the next time because I have so much of it!! - 6/4/09

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  • sounds like something to try - 6/30/12

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  • I had strawberries but they went to waste so to speak. So I used bing cherries instead. I used 5.5 cups of them and I also made my own splenda sugar blend for baking and then used that for the recipe. I have a feeling my guests and my family meaning me and mom will like it. - 7/23/11

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  • I agree w/the others about doubling the topping. Also, a quick spritz of non-stick spray on the stop 1/2 way through the cooking helps to crunch it up more. Yum. My kids ask for it all the time. - 7/8/11

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  • I made this because Rhubarb was on sale and for some strange reason I thought I would buy it. Anyway, it came out really good. I love it with sugar-free butter pecan ice cream or just some Lite Cool Whip. - 5/31/11

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  • I miss the homemade Strawberry Rhubarb pie that my great aunt Irene used to make in Iowa...this sounds like it would be a good "healthy" way to remember her with the tastes without all the calories! Thanks, I'll be trying this soon. - 2/8/11

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  • Very tasty! I'm not sure if I did something wrong but I didn't have enough topping to cover the fruit properly so I made a second batch of topping. I can't wait to try this again with some different fruit. - 9/19/10

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  • I made this with a few modifications - I found it didn't really need any sugar onthe fruit, but I put a little bit of splenda. - 6/14/10

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  • I used 1 cup blackberries, 1 cup strawberries and 3 cups of rhubarb and It was amazing. Didn't quite have enough topping, so may increase that next time. It is a sure croud pleaser! - 6/9/10

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  • 0 of 1 people found this review helpful
    I really want to try this one...sounds great and love the added fiber! - 5/10/10

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  • 0 of 2 people found this review helpful
    I'm going to surprise family (especially hubby...loves rhubarb) tonight. I like that it's low calorie & uses Splenda. Don't have Fiber 1, I'll find something else to use. - 6/16/09

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