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Berry Crisp

1/2 c Rolled oats;
1 1/2 pt Blueberries; rinsed
1 pt Raspberries; picked over, or cleaned strawberries;
1/4 c Unsweetened apple juice; concentrate, thawed
1/4 ts Ground cinnamon;
2 tb Reduced-calorie butter; substitute, cut into small pieces
6 tb Orange Chantilly;
-=OR=-
6 tb -nonfat plain yogurt;(opt)


Preheat the oven to 350'F. Place the rolled oats on a baking sheet and toast them in oven for 15 minutes, shaking the pan once during baking. Set aside. Leave oven on. Lightly butter an 8x8" baking pan. Gently combine the berries in a bowl with apple juice concentrate. Spoon into the prepared pan. Combine toasted oats and cinnamon and sprinkle evenly over berries. Dot butter substitute all over the top. Bake for 30 minutes. Cool to room temperature. If desired, serve with a dollop of Orange Chantilly or yogurt on top.


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