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Categories:
Splenda sugar cornstarch ground cinnamon ground nutmeg rhubarb apples blueberries oats flour splenda brown sugar ground cinnamon
Viewed: 77 - Published at: 4 years agoIngredients
- FOR THE BASE:
- 1 cup Splenda Sugar Blend For Baking
- 3 Tablespoons Cornstarch
- 1 teaspoon Ground Cinnamon
- 1 pinch Ground Nutmeg
- 2 cups Rhubarb Cut Into 1 Inch Pieces
- 3 whole Medium Apples, Cored And Sliced
- 2 cups Blueberries, Fresh
- FOR THE TOPPING:
- 2 cups Oats
- 1/2 cups Flour
- 1/2 cups Splenda Brown Sugar Blend
- 1/2 teaspoons Ground Cinnamon
- 1/4 cups Smart Balance
Method
- For the base:
- 1. Preheat oven to 400 degrees F (175 degrees C).
- 2. In a large bowl, mix the Splenda-Sugar blend, cornstarch, cinnamon and nutmeg together.
- 3. Cut rhubarb into one 1 inch pieces and add it to the bowl with Splenda-Sugar mixture.
- 4. Core and thinly slice apples and put into the bowl with the rhubarb.
- 5. Add blueberries to the other fruit and toss/mix to distribute fruit and Splenda-Sugar mixture.
- 6. Pour fruit mixture into a 9x13 inch glass baking dish.
- For the topping:
- 7. In a large bowl, combine oats, flour, Splenda-brown sugar and 1/2 teaspoon cinnamon together.
- 8. Add small pats of Smart Balance and cut into the flour mixture until it looks crumbly (with no big chunks).
- 9. Pour oatmeal/sugar/butter mixture over the fruit.
- 10. Bake at 400 degrees F (175 degrees C) for 30-35 minutes or until topping is brown.
- 11. Serve warm. It's even better with a scoop of vanilla ice cream.
- NOTE: Rhubarb may be a bit tart... squish it a bit with the warm blueberry and apple juice. YUMMMMM!
- NUTRITION FACTS from MacGourmet:
- Servings: 16
- Amount Per Serving
- Calories: 200
- Total Fat: 2.90g
- Cholesterol: -
- Sodium: 24mg
- Total Carbs: 37.45g
- Dietary Fiber: 2.72g
- Sugars: 23.73g
- Protein: 2.13g
