Take the traditional combo of strawberries and rhubarb to the next level with this lightened-up crisp recipe. Each serving contains 150 calories, and only 4 grams of sugar per serving.
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Nutrition Information (per ½ ramekin): Calories: 150; Protein: 3 grams; Fat: 7 grams; Carbs: 27 grams; Sugars: 4 grams Recipe and photo by culinary nutrition expert Jessica Levinson, M.S., R.D.N., C.D.N.
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Makes 8 servings
Prep time 15 min.
Cook time 30 min.
Ingredients
1 lb strawberries, chopped (about 3-4 cups) 1 lb rhubarb stalks, chopped (about 3-4 cups) 2 Tbsp Splenda Naturals Stevia Sweetener 1 Tbsp lemon juice 1 tsp pure vanilla extract For the topping: 1 cup quick cooking rolled oats 1/2 cup white whole wheat flour 1/4 cup Splenda Naturals Stevia Sweetener 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp Kosher salt 1/4 cup vegan butter or buttery spread
How to make it
Preheat oven to 375° F. Coat four 8-ounce au-gratin or crème brûlée dishes with cooking spray and set aside. (Alternatively, you can use eight 4-ounce individual ramekins.) In a medium bowl, toss chopped strawberries and rhubarb with Splenda Naturals Stevia Sweetener, lemon juice, and vanilla. Let stand for 10 to 15 minutes, stirring occasionally. To make the crisp topping, in a medium bowl, combine the oats, flour, stevia, cinnamon, ginger, and salt. Add the vegan butter or vegan buttery spread and mix together, using a pastry cutter or your hands, until mixture resembles a crumb topping. Evenly distribute the strawberry rhubarb mixture into the prepared ramekins and evenly sprinkle the crisp topping over the fruit. Place the filled dishes on a baking sheet and bake in the preheated oven for 30 to 35 minutes until the berries are bubbly and the crisp topping is lightly browned. Let sit for 5 to 10 minutes before serving.
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Take the traditional combo of strawberries and rhubarb to the next level with this lightened-up crisp recipe. Each serving contains 150 calories, and only 4 grams of sugar per serving.
5 Satisfying Low-sugar, High-protein Smoothie Recipes
Read article
Nutrition Information (per ½ ramekin): Calories: 150; Protein: 3 grams; Fat: 7 grams; Carbs: 27 grams; Sugars: 4 grams
5 Satisfying Low-sugar, High-protein Smoothie Recipes
Read article
5 Satisfying Low-sugar, High-protein Smoothie Recipes
Recipe and photo by culinary nutrition expert Jessica Levinson, M.S., R.D.N., C.D.N.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 8 servings
Prep time 15 min.
Cook time 30 min.
Ingredients
1 lb strawberries, chopped (about 3-4 cups) 1 lb rhubarb stalks, chopped (about 3-4 cups) 2 Tbsp Splenda Naturals Stevia Sweetener 1 Tbsp lemon juice 1 tsp pure vanilla extract For the topping: 1 cup quick cooking rolled oats 1/2 cup white whole wheat flour 1/4 cup Splenda Naturals Stevia Sweetener 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp Kosher salt 1/4 cup vegan butter or buttery spread
How to make it
Preheat oven to 375° F. Coat four 8-ounce au-gratin or crème brûlée dishes with cooking spray and set aside. (Alternatively, you can use eight 4-ounce individual ramekins.) In a medium bowl, toss chopped strawberries and rhubarb with Splenda Naturals Stevia Sweetener, lemon juice, and vanilla. Let stand for 10 to 15 minutes, stirring occasionally. To make the crisp topping, in a medium bowl, combine the oats, flour, stevia, cinnamon, ginger, and salt. Add the vegan butter or vegan buttery spread and mix together, using a pastry cutter or your hands, until mixture resembles a crumb topping. Evenly distribute the strawberry rhubarb mixture into the prepared ramekins and evenly sprinkle the crisp topping over the fruit. Place the filled dishes on a baking sheet and bake in the preheated oven for 30 to 35 minutes until the berries are bubbly and the crisp topping is lightly browned. Let sit for 5 to 10 minutes before serving.
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Makes 8 servings
Prep time 15 min.
Cook time 30 min.
Ingredients
1 lb strawberries, chopped (about 3-4 cups) 1 lb rhubarb stalks, chopped (about 3-4 cups) 2 Tbsp Splenda Naturals Stevia Sweetener 1 Tbsp lemon juice 1 tsp pure vanilla extract For the topping: 1 cup quick cooking rolled oats 1/2 cup white whole wheat flour 1/4 cup Splenda Naturals Stevia Sweetener 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp Kosher salt 1/4 cup vegan butter or buttery spread
How to make it
Preheat oven to 375° F. Coat four 8-ounce au-gratin or crème brûlée dishes with cooking spray and set aside. (Alternatively, you can use eight 4-ounce individual ramekins.) In a medium bowl, toss chopped strawberries and rhubarb with Splenda Naturals Stevia Sweetener, lemon juice, and vanilla. Let stand for 10 to 15 minutes, stirring occasionally. To make the crisp topping, in a medium bowl, combine the oats, flour, stevia, cinnamon, ginger, and salt. Add the vegan butter or vegan buttery spread and mix together, using a pastry cutter or your hands, until mixture resembles a crumb topping. Evenly distribute the strawberry rhubarb mixture into the prepared ramekins and evenly sprinkle the crisp topping over the fruit. Place the filled dishes on a baking sheet and bake in the preheated oven for 30 to 35 minutes until the berries are bubbly and the crisp topping is lightly browned. Let sit for 5 to 10 minutes before serving.
Makes 8 servings
Prep time 15 min.
Cook time 30 min.
Prep time 15 min.
Cook time 30 min.
Prep time
15 min.
Cook time
30 min.
Ingredients
- 1 lb strawberries, chopped (about 3-4 cups)
- 1 lb rhubarb stalks, chopped (about 3-4 cups)
- 2 Tbsp Splenda Naturals Stevia Sweetener
- 1 Tbsp lemon juice
- 1 tsp pure vanilla extract
- For the topping:
- 1 cup quick cooking rolled oats
- 1/2 cup white whole wheat flour
- 1/4 cup Splenda Naturals Stevia Sweetener
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp Kosher salt
- 1/4 cup vegan butter or buttery spread
How to make it
Preheat oven to 375° F. Coat four 8-ounce au-gratin or crème brûlée dishes with cooking spray and set aside. (Alternatively, you can use eight 4-ounce individual ramekins.) In a medium bowl, toss chopped strawberries and rhubarb with Splenda Naturals Stevia Sweetener, lemon juice, and vanilla. Let stand for 10 to 15 minutes, stirring occasionally. To make the crisp topping, in a medium bowl, combine the oats, flour, stevia, cinnamon, ginger, and salt. Add the vegan butter or vegan buttery spread and mix together, using a pastry cutter or your hands, until mixture resembles a crumb topping. Evenly distribute the strawberry rhubarb mixture into the prepared ramekins and evenly sprinkle the crisp topping over the fruit. Place the filled dishes on a baking sheet and bake in the preheated oven for 30 to 35 minutes until the berries are bubbly and the crisp topping is lightly browned. Let sit for 5 to 10 minutes before serving.
Preheat oven to 375° F. Coat four 8-ounce au-gratin or crème brûlée dishes with cooking spray and set aside. (Alternatively, you can use eight 4-ounce individual ramekins.)
In a medium bowl, toss chopped strawberries and rhubarb with Splenda Naturals Stevia Sweetener, lemon juice, and vanilla. Let stand for 10 to 15 minutes, stirring occasionally.
To make the crisp topping, in a medium bowl, combine the oats, flour, stevia, cinnamon, ginger, and salt. Add the vegan butter or vegan buttery spread and mix together, using a pastry cutter or your hands, until mixture resembles a crumb topping.
Evenly distribute the strawberry rhubarb mixture into the prepared ramekins and evenly sprinkle the crisp topping over the fruit.
Place the filled dishes on a baking sheet and bake in the preheated oven for 30 to 35 minutes until the berries are bubbly and the crisp topping is lightly browned. Let sit for 5 to 10 minutes before serving.
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