3 cups fresh blueberries (may use thawed, unsweetened frozen berries)
3 cups fresh blackberries (may use thawed, unsweetened frozen berries)
1 tablespoon fresh lemon juice
6 tablespoons Splenda sweetener
1/4 cup all-purpose flour
Cooking spray
Crumb topping:
3/4 cup all-purpose flour
2 tablespoons Splenda sweetener
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
5 tablespoons reduced-calorie stick margarine, cut into small pieces (do not soften)
1/4 cup chopped walnuts
Preheat oven to 375°F. In a large bowl, place blueberries, blackberries, lemon juice, 6 tablespoons Splenda, and 1/4 cup flour; stir gently to combine. Transfer to an 8” x 8” baking dish coated with cooking spray. In a small bowl, stir together 3/4 cup flour, 2 tablespoons Splenda, brown sugar, and cinnamon. Cut in margarine with a fork until mixture is crumbly. Stir in walnuts and sprinkle evenly over fruit mixture. Bake 40–45 minutes, or until topping is golden-brown and fruit is bubbly. Portion into 9 equal servings. Serve warm.
Yield: 12 servings
Serving size: 1/12 of pie
Nutrition Facts
Per Serving:
Calories: 258
Carbohydrate: 40 g
Protein: 2 g
Fat: 10 g
Saturated fat: 3 g
Cholesterol: 3 mg
Sodium: 109 mg
Fiber: 2 g
Exchanges per serving: 1 starch, 1 ½ fruit, 2 fat
Carbohydrate choices: 2 ½
