BLUEBERRY CRISP À LA MODE You can use almost any combination of fresh berries in this dessert. Try cherries, blackberries, or a mixture of all three 6 cups blueberries 2 tablespoons brown sugar 1 tablespoon all-purpose flour 1 tablespoon fresh lemon juice 2/3 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup regular oats 3/4 teaspoon ground cinnamon 4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces 2 cups vanilla low-fat frozen yogurt Preheat oven to 375°F.

Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife.

Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375°F for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

Serves 8.

NOTE: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.

1 Serving: Calories: 288 (Cal. from fat: 26%), Fat: 8.3g (Saturated: 4.8g), Cholesterol: 22mg, Sodium: 96mg, Carbohydrate: 52g, Protein: 4.2g.

[Cooking Light, July 2000]