The pie-like filling, the cream-cheese drizzle, the crumbly topping … This recipe is out of this world!
⅙th of pan (about ¾ cup): 193 calories, 4g total fat (2g sat fat), 158mg sodium, 44g carbs, 5g fiber, 18.5g sugars, 3g protein
You’ll Need: 8-inch by 8-inch baking pan, nonstick spray, large bowl, medium bowl, small microwave-safe bowl
Prep: 15 minutes • Cook: 40 minutes • Cool: 1 hour • Chill: 2 hours
FILLING
6 cups blueberries (fresh or thawed from frozen and drained)
¼ cup arrowroot powder
2 tablespoons Truvia spoonable calorie-free sweetener (or another natural brand that’s about twice as sweet as sugar)
2 teaspoons lemon juice
1 teaspoon vanilla extract
¼ teaspoon cinnamon
⅛ teaspoon salt
TOPPING
½ cup old-fashioned oats
¼ cup whole-wheat flour
2 tablespoons whipped butter
2 tablespoons unsweetened applesauce
2 teaspoons Truvia spoonable calorie-free sweetener (or another natural brand that’s about twice as sweet as sugar)
¼ teaspoon cinnamon
¼ teaspoon baking powder
⅛ teaspoon salt
ICING
2 tablespoons light/reduced-fat cream cheese
1 tablespoon honey
¼ teaspoon vanilla extract
1. Preheat oven to 375 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray.
2. Place blueberries in a large bowl. Sprinkle/top with remaining filling ingredients, and stir to coat.
3. Transfer filling to the baking pan.
4. Combine topping ingredients in a medium bowl. Mash and stir until uniform and crumbly.
5. Break topping into pieces, and sprinkle over filling.
6. Bake until topping is golden brown and filling is bubbly, 35 to 40 minutes.
7. Let cool for 1 hour.
8. Refrigerate until thickened and chilled, at least 2 hours.
9. In a small microwave-safe bowl, combine icing ingredients. Mix well. Microwave at 50 percent power for 15 seconds, or until melted.
10. Drizzle icing over topping.
MAKES 6 SERVINGS