Serves 6 (serving size: 1/2 cup fruit, 2 tablespoons granola, and 1/4 cup frozen yogurt)
Photo: Jennifer Causey; Styling: Claire Spollen
2 teaspoons unsalted butter
1 pound quartered strawberries
1 1/2 cups raspberries, divided
1 1/2 cups blackberries, divided
1 tablespoon packed brown sugar
1/2 teaspoon vanilla extract
3/4 cup low-fat granola
1 1/2 cups vanilla frozen yogurt
How to Make It
Melt butter in a large skillet over medium-high heat. Add strawberries, 3/4 cup raspberries, 3/4 cup blackberries, sugar, and vanilla to pan. Cook 4 minutes or until fruit starts to soften. Stir in remaining berries, and cook 1 minute. Divide berry mixture evenly among 6 bowls. Top evenly with granola and frozen yogurt.
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I've made this several times, swapping in other fruit and cutting quantities down to just two servings. It's great with peaches and blueberries. The amount of butter and brown sugar called for looks almost too little considering the amount of fruit, but it really works. Using granola for the crisp is an inspiration. You have a hot, delicious, guilt-free dessert on the fly in less than 10 minutes.
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