Celebrating the 4th of July or any patriotic holiday doesn’t have to mean dishes laden with artificial colors and sugar. Use fresh berries for a healthy, natural, and delicious treat! Low calorie and low fat is easy when you use great, fresh strawberries and blueberries and add just a touch of crunch with rolled oats instead of pie crust. You won’t miss the high-fat crust when you have this crunchy topping.
And you won’t miss high-fat whipped cream with this Greek Yogurt, Stevia, and cinnamon topping. Use it on any pie or cake or leave out the cinnamon and add a smidgen of vanilla and use it on ice cream, brownies, or cake.
Berries are in season so it’s a great time to get your kids to try new tastes. Make it a family fun day and go to a local u-pick berry farm, bring them home, wash them up and make up the oat topping and then enjoy! Kids love seeing where their food comes from and from cooking. This is a super-simple recipe and perfect for first time cooks.
- 2 cups fresh blueberries
- 2 cups fresh strawberries, hulled and quartered
- ½ cup jumbo oats
- 4 tsp unpacked brown sugar
- 2 tbsp Smart Balance butter, melted
- ½ cup fat free Greek yogurt
- Stevia to taste
- ½ tsp cinnamon
- Preheat oven to 375F.
- In a small bowl, mix oats, sugar and butter.
- Spread mixture in a single layer on baking tray, prepared with low calorie cooking spray or baking paper.
- Bake until lightly browned, approx 15 minutes.
- Meanwhile, whip Greek yogurt with Stevia and cinnamon.
- Spread blueberries and strawberries in an 8 x 8" glass dish, alternating to create stripes.
- Sprinkle with oat topping.
- Serve topped with Greek yogurt.
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