Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This is a lightened-up version that is heavy on berries with just a touch of pastry...nicely complemented with vanilla frozen yogurt!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Combine the first three ingredients in a large bowl; add the blueberries and OJ and toss to coat - let stand for a few minutes and then spoon into a two quart baking dish coated with nonstick cooking spray.
  3. In a mixing bowl, combine the flour, 1/3 cup sugar, baking soda and salt.
  4. Combine the yogurt, milk and butter and stir into the dry ingredients until smooth; spread over the berry mixture.
  5. Bake for 20 minutes and then sprinkle with one tablespoon sugar; bake 25-30 minutes longer or until golden brown.

Reviews

(2)
Most Helpful

Can't rate this recipe which sounds very appealing, especially the topping. Unfortunately the amount of baking soda has been omitted. Now that I have the baking soda amount this is a very good low fat dessert. So glad you submitted it. Going to a barbecue in a couple of weeks and have to bring something yummy and low fat so this fits the bill.

waynejohn1234 June 17, 2009

I agree, the amount of baking soda is missing, but being the adventuresome person that I am, I added 1/2 tsp. to the recipe. It turned out very good. I didn't have any orange juice so added a tsp. of orange essence. I also cut the flour in half and used 1/2 cup ground almond meal and sub'd the sugar for a natural sweetener, as I'm doing low carb. I used soy milk and margarine instead of dairy. I did use some plain goat yogurt which is quite tasty, and added 2 tsp. of vanilla essence as I didn't have the vanilla yogurt. I used a mix of frozen berries in this as well. I didn't have the tapioca so used kudzu and added an extra tsp. then what was called for with the tapioca as there was quite a bit of liquid in this and I wanted to include it. All in all this was very very good. This is the second time I've made this and will no doubt make it again.

Chef Joey Z. July 17, 2008

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