Red, White & Blueberry Crisp

• 2 cups blueberries
• 2 tablespoons Splenda sugar substitute
• 2 cups strawberries, bulled and quartered
• 12 cup uncooked old fashioned oats
• 12 teaspoon cinnamon
• 2 tablespoons unpacked brown sugar or 2 tablespoons splenda mix sugar substitute
• 2 tablespoons light butter, melted
• 12 cup fat-free whipped topping

1. Preheat oven to 375.
2. In a small bowl, toss blueberries with 1 tablespoon of splenda; set aside.
3. In another small bowl, toss strawberries with remaining tablespoon of splenda; set aside.
4. In a third small bowl, stir together oats, cinnamon, Splenda/Brown Sugar Mix and butter.
5. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, about 15 minutes.
6. Spread blueberries and Strawberries in an 8x8 glass dish, alternating to create strips.
7. Sprinkle with oat topping, decorate with whipped topping and serve.

blueberries, splenda sugar substitute, strawberries, oats, cinnamon, brown sugar, light butter

Taken from www.food.com/recipe/red-white-blueberry-crisp-253995 (may not work)