Are you ready for a dessert that’s only 2 Freestyle points per serving?
Then let me introduce you to this delicious Strawberry Crisp!
I was craving something sweet the other day so I took a look around to see what ingredients I had.
I found strawberries (we almost always have strawberries) and I also found oatmeal in the pantry.
I knew right away I wanted to make a Strawberry Crisp, but keep it low in Freestyle points.
The strawberries were easy. I cut up 3 cups worth and added some Splenda and cornstarch.
For the oatmeal (I used Quaker quick oats) I used 1 cup which was 9 Freestyle points. I added 1 1/2 tablespoons of melted butter (8 Freestyle points), vanilla and Splenda.
I drastically reduced the amount of butter compared to a typical “crisp” recipe. That saved a ton of points!
There was still enough butter in the Strawberry Crisp topping to make it crispy. What’s a Strawberry Crisp if the topping isn’t crispy!?
This recipe makes 8 servings which are 2 Freestyle points per serving. You can also use different fruit.
Next time I think I will add some blueberries to the strawberries. Another idea is to use apples for the fruit and add some cinnamon to the oats. The possibilities are endless!
I added a little bit of fat-free Reddi Wip which was 0 Freestyle points.
You could also add some Halo Top vanilla ice cream. You can have a 1/2 cup for only 2 points. Your dessert would only be 4 Freestyle points and that’s with ice cream.
I don’t care if it is cold outside, I still like to eat ice cream. I mean people still drink coffee in the summer when it’s hot, right? 🙂
Yield: 8 servings (1 point per serving for purple, 2 points per serving for green and blue)
- 3 cups strawberries, chopped
- 1 teaspoon cornstarch
- 3 tablespoons granulated Splenda, divided
- 1 cup quick oats
- 1 1/2 tablespoons butter, melted
- 1 teaspoon vanilla
Preheat oven to 350 degrees F.
Add the strawberries, cornstarch and 1 tablespoon Splenda to a medium bowl and mix together.
In a different bowl add the quick oats, melted butter, vanilla and 2 tablespoons Splenda. Mix together very well.
Spray a 9″ baking dish (square or round) with non-stick cooking spray.
Add the strawberry mixture and spread evenly.
Evenly spread the oatmeal mixture onto the strawberries.
Bake for 30 minutes, or until the oats are golden brown and crispy.