Rating: 5 stars
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Traditional? No. Delicious? Oh, yes. This quick-fix take hits all the highlights of a classic berry crisp--syrupy-sweet fruit, crisp topping, and cool cream--in a fraction of the time.

Elizabeth Nelson
Recipe by Cooking Light July 2015

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 6 (serving size: 1/2 cup fruit, 2 tablespoons granola, and 1/4 cup frozen yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

174 calories; fat 4.1g; saturated fat 1.7g; mono fat 0.4g; poly fat 0.4g; protein 3g; carbohydrates 33g; fiber 6g; cholesterol 8mg; iron 1mg; sodium 50mg; calcium 88mg.
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