Shown with 2 tbsp fat free whipped topping--points not included in recipe.

2 cups blueberries (fresh or frozen, no sugar added)

1 tbsp lemon juice

2 tbsp brown sugar, divided

1 1/2 tsp cornstarch

1/3 cup uncooked quick oats

3 tbsp flour

dash cinnamon

2 tbsp reduced calorie margarine

 

In 1 quart casserole toss blueberries with lemon juice. In small bowl combine 1 tbsp sugar with the cornstarch; add to blueberries, stir to combine and set aside. In bowl combine oats, remaining 1 tbsp sugar and the cinnamon; cut in margarine until mixture resembles coarse crumbs. Sprinkle mixture over blueberries and bake at 350 for 25-30 minutes or until bubbly and lightly browned.

 

1/4=134 calories/4 g. fat/3 g. fiber

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