Makes 4 servingsCalories 150 Prep Time 25 minutesTotal Time 50 minutesMade with Splenda® Original Sweetener
Ingredients
For the Strawberries:
2 ¼ cups quartered fresh strawberries
½ cup Splenda® Granulated Sweetener
1 ½ tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/16 teaspoon of salt
For the Crisp:
¾ cup whole or quick oats
2 tablespoons all-purpose flour
½ cup Splenda® Granulated Sweetener
3 ½ tablespoons plant-based butter spread (margarine)
Optional Toppings:
No-sugar-added vanilla ice cream
Fresh mint springs
Nutrition Info Per Serving
Serving Size: 1 cup strawberry crisp
Calories
150
Total Fat
8g
Saturated Fat
1.5g
Cholesterol
0mg
Sodium
190mg
Total Carbs
19g
Dietary Fiber
3g
Sugars
5g
Added Sugars
0g
Protein
2g
Instructions
Preheat oven to 375ºF. Spray 4 oven-safe ramekins with nonstick cooking spray.
For the strawberries: in a bowl, combine strawberries, Splenda Sweetener, cornstarch, lemon juice, vanilla, and a pinch salt. Toss to combine and set aside.
In another bowl, add oats, flour, and Splenda Sweetener. Add in softened plant-based spread. Using a fork, mash together mixture until everything completely combined and crumbly.
Divide the strawberry mixture among the four ramekins, including any juice from the strawberry mixture. Divide the oat mixture among the ramekins by crumbling about ⅓ cup on top. Let set for 10 minutes. Then place ramekins on a baking sheet, and put into the oven. Bake for 15-20 minutes, until strawberries are bubbly around the sides, and the crisp is light brown in color.
Remove from oven and let cool a bit. If desired, top with no-sugar added ice cream or whipped topping, and a sprig of mint. Serve!
