Blueberry-cherry Crisp-litecakes 1/4 cup lowfat sour cream 4 teaspoons light brown sugar 2 cups fresh blueberries 2 cups sweet cherries; pitted 1/2 cup all-purpose flour 2 tablespoons sugar 2 tablespoons light brown sugar 2 tablespoons margarine; softened Preheat oven to 375 degrees. Combine sour cream and 4 teaspoons brown sugar in a bowl; stir well. Cover and chill for at least 30 minutes. Combine blueberries and cherries in an 8-inch square baking pan; toss well and set aside. Combine flour, sugar, 2 tablespoons brown sugar and margarine in a medium bowl; beat at medium speed until crumbly. Sprinkle over fruit. Bake for 40 minutes, or until lightly browned. Top with sour cream mixture. (179 calories, 5.7g fat, 29% calories from fat) |
