Ruby Razz Crunch

Ruby Razz Crunch

What a delectable  combination the tartness of rhubarb coupled with the richness of raspberries! Thank heavens for SPLENDA’s power to make the fruit sweeter and the topping terrific.

Serves 8

2 cups chopped fresh or frozen rhubarb , thawed

3 cups frozen sweetened raspberries , thawed

1 cup water

1 ¾ cups SPLENDA Granular

3 tablespoons cornstarch

1 cup + 2 tablespoons all purpose flour

½ cup quick oats

½ teaspoon ground cinnamon

½ cup reduced – calories margarine melted

Preheat oven to 325 degrees Spray a 7-by-11-inch biscuit pan with butter – flavored cooking spray. In a large bowl. Combine rhubarb and raspberries . In a medium saucepan , combine water , ¾ cup SPLENDA , and cornstarch . Cook over medium heat until mixture thickens and starts to boil , stirring constantly . remove from heat and set saucepan on a wire rack. Stir in rhubarb and raspberry mixture. In a other large bowl,, combine flour oats, remaining 1 sup SPLENDA, and cinnamon , Add margarine Using a pastry blender or fork  mix until mixture resembles coarse crumbs. Sprinkle crumb mixture evenly over crumbs. Evenly sprinkle remaining crumb mixture over top. Bake for 55 to 60 minutes. Place pan on a wre rack and let set for at least 5 minutes. Cut into 8 servings.

Each serving Equals

HE: 1 ½ Fat* 1 Bread * ½ Fruit * ¼ Vegetable *

¼ Sider * 12 Optional Calories

190 Calories * 6 gm Fat * 3 gm protein *

31 gm Carbohydrate * 139 mg sodium *

58 gm Calcium * 4 gm Fiber

DIABETIC EXCHNAGES: 1 ½ Starch * 1 ½ Fat * 1 Fruit