Apricot Raspberry Crumble

2 cups fresh raspberries

6 fresh apricots

½ cup plain whole oatmeal, uncooked

1 tbsp. butter

1 cup plain nonfat yogurt

½ tsp. vanilla

1-3 packets Stevia sweetener


Use organic ingredients, if available


Wash all fruit. In a glass baking loaf pan, grease sides. Layer in half the oatmeal and dot with butter. Chop the apricot into small pieces and lay on top of oatmeal. Cover with remaining oatmeal, again dot with butter. Cover with all the raspberries. Put into 375°F oven for 25-30 mins. Meanwhile, stir together yogurt and vanilla, then mix in Stevia to taste. Remove pan from oven, let cool five minutes, then serve warm with a dollop of vanilla yogurt mixture on top! Makes 6 servings.


Nutrition Facts Per Serving: 99 cal., 3 g total fat (1 g sat. fat, 1 g monosat. fat, 0.5 g polyunsat. fat), 6 mg chol., 39 mg sodium, 16 g carb. (8 g sugar), 4 g fiber, 4 g pro., 24% DV Vit. C, 8% DV Calcium, 4% DV Iron, 8% DV Potassium. Exchanges: 1 fruit, 0.5 fat.