Mixed Berry Crisp for Two

 Makes 2 servings 
  • 1 cup mixed berries, fresh or frozen (use any combination of blueberries, raspberries, strawberries and blackberries)
  • 6 packets of Splenda
  • 4 tablespoons flour, divided
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons old-fashioned oats
  • 2 tablespoons light packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg (optional)
  • 1/8 teaspoon salt
  • 1 tablespoon chilled butter 
  1. Preheat oven to 375°F.
  2. Combine berries, 3 packets of Splenda, 1 tablespoon flour and lemon juice in large bowl; toss to blend well.
  3. Transfer berry mixture to two oven-safe bowls or ramekin dishes, at least 8-ounce capacity, that have been lightly coated with a non-stick spray.
  4. Combine remaining 3 Tbs flour, oats, brown sugar, 3 packets Splenda, cinnamon, nutmeg, and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.
  5. Bake crisps until berry mixture bubbles thickly and topping is golden brown, about 20 minutes.
  6. Let stand 5 minutes before serving. Serve warm or at room temperature – and they’re even better with a big scoop of vanilla ice cream or yogurt.