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Recipes
Yield: 8- 3/4 cup per serving
Recipes
Blackberry Sour Cream Crumb
| Nutrition Information | |
| Calories: | 220 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 55mg |
| Carbohydrates: | 51g |
| Dietary Fiber: | 3g |
| Sugars: | 37g |
| Protein: | 4g |
| Vitamin A: | 200iu (4%) |
| Vitamin C: | 2.4mg (4%) |
| Calcium: | 80mg (8%) |
| Iron: | 1.1mg (6%) |
4 cups fresh or slightly thawed frozen blackberries
1/2 cup sugar
1/4 cup all-purpose flour
1 cup fat-free sour cream
3/4 cup sugar
2 teaspoons vanilla extract
3 tablespoon all-purpose flour
1/4 cup fine, dry bread crumbs
2 tablespoon sugar
Preheat oven to 375º. In a large bowl, lightly toss together the boysenberries, 1/2 cup sugar and 1/4 cup all purpose flour. Place this berry mixture in a 9 inch pie pan.
In a small bowl, stir together fat-free sour cream, the 3/4 cup sugar, vanilla extract and the 3 tablespoons flour. Spread the mixture evenly over the berries.
In a small bowl, stir together the bread crumbs and 2 tablespoons sugar. Sprinkle the bread crumb mixture on top of the sour cream mixture. Bake for 35-40 minutes, until bubbly and golden. Serve warm in bowls.
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