Prep 5 mins
Cook 40 mins
This is a Weight Watchers core recipe. Serve with frozen yogurt or whipped cream - you have to add the points, of course!
- 1 (16 ounce) bag frozen mixed berries or 1 (16 ounce) bag cherries or 1 (16 ounce) bag blueberries
- 1 (7/8 ounce) boxjello sugar-free vanilla pudding mix, cook and serve
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup nonfat milk
- 1 1⁄2 cups old fashioned oats
- 1⁄2 cup Splenda sugar substitute
- 8 ounces plain fat-free yogurt
- 1 teaspoon almond extract
- Spray an 8X8 baking pan.
- Mix the fruit ingredients in the pan and stir well.
- In a separate bowl, mix together crisp mix.
- Spread this mixture over the berry mixture to make a top crust.
- Bake at 350°F for 40-45 minutes or until topping gets crunchy.
This was pretty good, even my hubby liked it. I was looking for an apple crisp so I changed it a little bit. Used 16 oz of sliced and cored apples instead of the fruit. Used 2 tsp of pumpkin pie spice instead of cinnamon and nutmeg. And 1/4 cup evaporated skim milk, I agree with another review and will up that to 1/2 cup next time. For the crisp I used 1/4 Splenda brown sugar substitue instead and I didn't have any fat free plain yogurt so I used 6 oz fat free sour cream and it turned out good. Loved how easy this was, will make again!
My only criticism is that the Splenda gives it a slightly artificial taste, but that can't be helped if you want it to be core/diet. It is peach season here, so I substituted fresh sliced peaches for the berries, and it worked great. I didn't measure them, just added enough to fill the baking dish. Since ginger goes well with peaches, I added a small amount of powdered ginger, about 1/4 tsp. I also followed the suggestion of another review to cut down the yogurt to 6 ounces. It resulted in a crispy crust. Everyone in the family loved it, including my husband, who hates anything that he perceives as diet food. We will make this again!
How many points in this?