Ingredients

• 6 cups fresh mixed berries
• 1 1/2 tablespoons plus 1/2 tablespoon zero calorie natural sweetener, divided
• 2 tablespoons plus 2 tablespoons whole grain oat flour, divided
• 30 grams (about 1/3 cup) stevia sweetened natural vanilla protein powder
• 1/2 teaspoon ground cinnamon
• 1 1/2 tablespoons vegan butter (from a stick, not a tub)
• 1 1/2 cups high protein, low calorie, stevia sweetened vanilla ice cream (preferably natural)

Directions

1. Preheat oven to 400° F.
2. In a medium mixing bowl, stir together berries, 1 ½ tablespoons sweetener, and 2 tablespoons flour until well combined. Spoon mixed berries evenly (about 3/4 cup in each) among 6 ramekins (4 1/2 inches in diameter; 1–1 1/2 cups capacity). Place ramekins on a baking sheet large enough to hold them in a single layer so they sit flat.
3. Add remaining 2 tablespoons of flour, protein powder, remaining 1/2 tablespoon of sweetener, cinnamon, and vegan butter to a small mixing bowl. Using a fork or pastry blender, stir flour mixture together to create a crumble. Divide crumble evenly over the top of the fruit in the ramekins (about 1 1/2 tablespoons per ramekin).
4. Bake until crumble is golden on top and berries are hot throughout, about 14–20 minutes. Let crumbles cool for 3 minutes. Top each with 1/4 cup ice cream to enjoy immediately. Cover any remaining crumbles with plastic wrap and store in refrigerator for up to 3 days. Reheat them in the oven then top them with ice cream just before enjoying.

Cook’s Notes

• I’ve made these crumbles with many variations of berries—usually whichever are freshest, most plentiful, and, thus, often on sale. As a default, I’ll use 2 cups of blueberries, 2 cups of strawberries, and 2 cups of raspberries. If using strawberries, they will need to be trimmed and chopped to be about the size of the blueberries and raspberries for best results.
• Make sure to use gluten free oat flour if you’re gluten intolerant or serving this dessert to guests who are.
• Make sure you use a protein powder that doesn’t have an aftertaste.

CHOICES/EXCHANGES

• 1 fruit, 1/2 carbohydrate,
• 1 lean protein, 1/2 fat

PER SERVING

• 150 calories
• 4.5 g fat
• 1.3 g saturated fat
• 0 g trans fat
• 20 mg cholesterol
• 85 mg sodium
• 290 mg potassium
• 25 g carbohydrate
• 7 g fiber
• 12 g sugars
• 8 g protein
• 110 mg phosphorus

SERVES: 6 • SERVING SIZE: 1 crumble + 1/4 cup ice cream • PREP TIME: 20 minutes • COOK TIME: 14–20 minutes