As the New Year approaches, I always get so tired of the binging. Man, all the Christmas cookies, sweets, desserts, and rich foods get to ya, and you start to want to try eating better. But not good enough that you want to give up desserts. At least not yet, that comes after January 6, since cake is a must on your birthday! 🙂 This one lets you feel better about yourself because of several things – berries: filled with antioxidants and gotta get your fruit; whole wheat flour: alternate to the white processed stuff and gives it a nuttier, more filling flavor; decreased sugar: way less sugar in this recipe than most desserts. I first made this recipe when my good friends Laurel and Mandy came to visit in the summer for Laurel’s 30th birthday. She had been hinting around to Mandy that she might like some kind of berry dessert, so Mandy sneakily brought a few recipes along, we rounded up the ingredients in secret, and surprised her at her birthday dinner with some yummy berry crisps! I have since made this recipe many times, and changed it quite a bit to make it healthier, and better suit what I like. So, this recipe is dedicated to many things: 1)Wishing I could have one of our fabulous dinner parties to celebrate New Year’s with Mandy and Laurel and our Charleston fun crew 2)Yummy foods that still make you feel okay about yourself, and 3)Desserts being around 250 calories!!
Individual Berry Crisps (Adapted from Cooking.com)
Makes 4 servings (can easily be halved)
For the filling:
1/2 cup raspberry jam, with seeds (not sugarless fruit spread)
2 tablespoons whole wheat flour
1 1/2 cups blackberries or a mix of raspberries and blackberries. You can use frozen, but defrost and make sure to drain extra juice before mixing into recipe
For the topping:
1/4 cup plus 2 tablespoons all purpose flour
1/8 – 1/4 cup firmly packed golden brown sugar
2 tablespoons chilled unsalted butter
Whipped cream for topping
FOR THE FILLING
Preheat oven to 375 degrees
Stir raspberry jam and 2 tablespoons flour to blend in a medium bowl.
Carefully fold in berries.
Divide berry mixture among four ramekins or 6 oz baking dishes. Place ramekins on a baking sheet to catch spill over.
FOR THE TOPPING
Stir flour and brown sugar to blend in small bowl. Add butter.
Blend butter into flour mixture using fingertips until mixture resembles meal.
Sprinkle topping over berries, dividing evenly.
Place in preheated oven. Bake until topping is golden brown and berries bubble thickly at edges, about 30-35 minutes. Cool Slightly and serve with whipped cream.
HAPPY NEW YEAR!!!