Virtually any kind of berries will work in this dessert. You might also try pineapple tidbits in place of the mandarin oranges, and cherries in place of strawberries.
1/2 cup sliced strawberries
1/2 cup frozen blueberries, thawed
2 teaspoons lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
3 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons quick-cooking oats
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons chilled reduced-calorie stick margarine, cut into small pieces
How to Make It
Preheat toaster oven to 350°.
Combine first 4 ingredients in a small bowl; toss gently. Divide fruit mixture evenly between 2 (10-ounce) custard cups; set aside.
Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl; stir well. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over fruit. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 5 minutes or until crisp.
Note: To bake in a conventional oven, place custard cups on a baking sheet. Bake at 350° for 30 minutes or until crisp (do not cover).