Chocolate Berry Crisp
6 cups fresh berries were two bags (12 ounce each) frozen berries, such as strawberries, blackberries, raspberries, or blueberries, thawed and drained.
2 tablespoons arrowroot or flour
1/4 cup old-fashioned rolled oats
1/4 cup toasted wheat germ
1/4 cup sugar
1/4 cup eggbeater
1 teaspoon ground cinnamon new in
1/2 cup chopped almonds
1/3 cup 70% cacao chocolate baking chips
vanilla lactose-free frozen yogurt (optional)
preheat oven to 350°F
in a bowl mix the berries and arrowroot/flower. Pour the fruit into and 8" x 8" glass baking dish.
In a small bowl, combine the eggbeater, oats, wheat germ, sugar, cinnamon, and almonds,
spread over the berry mixture. Bake for 30 minutes.
remove the dish from the oven and tap evenly with chocolate chips. Return the dish to the oven and bake for 10 minutes, or until the chocolate is melted.
Serve warm top was a small scoop of frozen yogurt.
196 cal per serving. 5 g protein, 28 g carbohydrates. 6 g total fat, 2 g saturated fat, 0 mg cholesterol, 5 g fiber, 4 mg of sodium,