Ingredients
- 2 Packages Driscoll's Blueberries, plus more for garnish
- 3 Tablespoons packed dark brown sugar
- 2 Teaspoons cornstarch
- 1/2 Tsp. vanilla extract
- 1/8 Tsp. ground ginger
- 1 1/2 Cups low-fat granola (without raisins)
- 1 Tbsp. unsalted butter, melted
- 1 Cup fat-free vanilla yogurt
- 1 (16 ounces) frozen sliced peaches, thawed
Directions
-
Preheat oven to 375°F. Coat four 8-ounce ramekins with cooking spray.Combine blueberries, peaches, sugar, cornstarch, vanilla and ginger in a medium bowl; mix well. Divide evenly between prepared ramekins. Drizzle granola with butter and mix well. Sprinkle over fruit.
Set ramekins on a rimmed baking sheet and cover loosely with a sheet of aluminum foil. Bake 33 to 35 minutes or until fruit is bubbly. Uncover and bake 2 to 3 minutes longer or until topping is lightly browned.
If serving warm, cool 10 minutes then top each with 1/4 cup yogurt. If serving cold, cool completely, cover with plastic wrap and refrigerate until ready to serve, up to 2 days. Top with yogurt just before serving.
Nutrition
Serving Size :
1 crisp
| Calories | 304 | |
|---|---|---|
| Total Fat | 5.17 g | |
| Saturated Fat | 2.39 g | |
| Cholesterol | 8.63 mg | |
| Sodium | 126 mg | |
| Total Carbohydrates | 60.43 g | |
| Dietary Fiber | 3.96 g | |
| Protein | 7.27 g | |