Berries are at their peak freshness in the spring and this recipe is full of juicy strawberry flavor! With each serving coming in at only 190 calories you can afford to add a dollop of sugar-free whipped cream or a scoop of frozen yogurt.
Makes 9 servings
1/4 cup cornstarch
1/4 cup + 1 tablespoon brown sugar, packed to measure, divided
9 packets Sweet One granulated, divided
12 ounces fresh or frozen, slightly thawed unsweetened strawberries, halved (about 2-1/2 cups)
12 ounces fresh or slightly thawed frozen rhubarb, sliced (about 2-1/2 cups)
2 teaspoons grated orange peel
1 cup quick-cooking oats
3 tablespoons chopped walnuts
2 tablespoons whole-wheat flour
1 teaspoon ground cinnamon
1/4 cup + 2 tablespoons margarine, melted
Optional: 1/2 cup whipped cream or small scoop sugar-free vanilla ice cream
Preheat oven to 350ºF. Spray 8-inch square baking dish with nonstick cooking spray. In large bowl, combine cornstarch, 1/4 cup brown sugar and 6 packets Sweet One®; add fruit and orange peel and toss to coat. Add to square baking dish. In the same bowl, combine oats, walnuts, flour, cinnamon, 1 tablespoon brown sugar and remaining 3 packets Sweet One®; stir in melted margarine until mixture is crumbly. Sprinkle over fruit. Bake 35 to 40 minutes or until topping is browned and rhubarb is tender. Cool slightly before serving. Serve with whipped cream, if desired.