Ingredients
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5/8 cup Splenda sugar substitute
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1/8 cup flour
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1 cup flour
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1/2 cup Splenda sugar substitute
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1/2 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup skim milk
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6 tablespoons unsalted butter
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1 tablespoon Splenda brown sugar blend
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1 teaspoon cinnamon
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1 teaspoon nutmeg
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3 cups frozen blackberries (or peaches)
Instructions
- Preheat oven to 350 degrees.
- Mix first three ingredients (blackberries, 5/8 cup Splenda and 1/8 cup flour) and add to an 8x8 glass baking dish.
- For the batter, combine the remaining 1 cup flour, 1/2 cup Splenda, baking powder and salt. Mix well with a fork and add milk and melted butter.
- Cover the blackberry filling with the batter, using a spoon to smooth it out to the edges of the pan.
- Sprinkle with remaining brown sugar Splenda, cinnamon and nutmeg.
- Bake for 1 to 1-1/2 hours or until batter is crisp and cooked all the way through.
- Allow to cool.
- Serve warm with vanilla ice cream.