Recipe by Sherri L.

You can use any kind of berry or really any kind of fruit that you want. This is 2.5 points with either blueberries or blackberries. This is my adaptation of a recipe from Light & Tasty

Ingredients Nutrition


  1. In a small heavy saucepan, combine the splenda, cornstarch, cinnamon and water until smooth.
  2. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Remove from the heat; stir in berries and transfer toa an 8-inch square baking dish coated with nonstick spray.
  4. For topping, in a small mixing bowl, beat sugar and butter until crumbly, about 2 minutes.
  5. Beat in milk and vanilla.
  6. Combine the flour, baking powder and salt; stir into butter mixture until blended.
  7. Drop by tablespoonfuls over fruit mixture.
  8. Bake at 375 for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.
  9. Serve warm (great with a scoop of cinnamon or vanilla ice cream).

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