This delicious and mouth-watering dessert is full of antioxidant rich berries, vitamin C and fiber from the oatmeal.
Prep Time: 15 minutes
Serving Size: 1/8 of recipe
1 pound strawberries, sliced
1 pint blueberries
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoon Splenda® Sugar Blend
1½ tablespoons corn starch
1 teaspoon cinnamon
For the Crisp Topping:
1 cup oatmeal
1 tablespoon Splenda® Sugar Blend
3 tablespoons Splenda® Brown Sugar Blend
½ cup pecans, chopped
4 tablespoons trans-fat free margarine, diced
MAKE IT GLUTEN-FREE: If you have celiac disease and your doctor has approved consumption of gluten-free oats, then you can buy certified gluten-free oats for this dish and make it gluten-free.
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