BERRY CRISP

Choices of Blueberries, Blackberries, Raspberries and Strawberries, are abundant at the markets.  It just makes my mouth water naming them.  This is a healthier option for a early summer dessert that will make the whole family happy.   The ease of preparation helps too!

Ingredients:

4-5 Cups Berries of your choice.  Today I used all blackberries.  You also can mix varieties for a delicious crisp.
1 1/2 Cups Splenda
2 Cups Whole Wheat Pastry Flour (if you have just whole wheat flour it will do just fine)
2 whole eggs beaten or equivalent amount of egg beaters
1 tsp. baking powder
Cinnamon (if desired)
2 T margarine made with canola oil, melted

Wash and drain berries, place in 4 qt baking dish
If desired, sprinkle with cinnamon

Mix Splenda, flour and baking powder together.
Add beaten eggs and mix until eggs are incorporated and mixture looks like large crumbs.

Sprinkle mixture evenly on top of the berries.   Drizzle the melted margarine over the top.

Bake at 375 F  for 40 minutes or until top is deep golden brown.  The berry crisp is delicious warm or completely cooled.

Practice portion control!  1 cup per serving.