Saturday, February 5, 2011

Mixed Fruit Crunch- 4 Points

Mixed Fruit Crunch
4 cups frozen, mixed fruit (I used a tropical blend of strawberries, pineapple, mango, and papaya)
1 tbsp fresh lemon juice
3 tbsp Splenda
1/2 cup frozen raspberries
1 cup quick cooking oats
2 tbsp brown sugar
2 tbsp plain, fat free yogurt
1 tsp ground ginger

1. In a large bowl, combine fruit, lemon juice, and Splenda. Place in the bottom of a medium casserole dish.
2. In a small bowl, combine yogurt, oats, brown sugar, and ginger. Mix until well blended.
3. Sprinkle oat mixture over the fruit in the casserole dish.
4. Bake at 350F for 50 minutes.
5. Yields 6, 4 point servings

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