South Beach Strawberry Blueberry Crunch Recipes

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STRAWBERRY RHUBARB CRUNCH



Strawberry Rhubarb Crunch image

There's no tastier way to get all the good nutrition of oats-including B vitamins and iron-than a serving of this sweet, tasty crunch. It doesn't get soggy like some crunches do.-Frances Poste, Wall, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 11

2 cups all-purpose flour
2 cups packed brown sugar
1 cup cold butter, cubed
2 cups quick-cooking oats
6 cups sliced fresh or frozen rhubarb, thawed
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1 package (3 ounces) strawberry gelatin
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb., In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture., Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.

Nutrition Facts : Calories 406 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 151mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.

BLUEBERRY CRUNCH BREAKFAST BAKE



Blueberry Crunch Breakfast Bake image

Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.-Marsha Ketaner, Henderson, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1 loaf (16 ounces) day-old French bread, cut into 1-inch slices
8 large eggs
1 cup half-and-half cream
1/2 teaspoon vanilla extract
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup cold butter
2 cups fresh or frozen blueberries
1 cup chopped walnuts

Steps:

  • Arrange half of the bread slices in a greased 13x9-in. baking dish., In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes., Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts., Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 427 calories, Fat 21g fat (8g saturated fat), Cholesterol 154mg cholesterol, Sodium 351mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 12g protein.

BLUEBERRY CRUNCH



Blueberry Crunch image

A family favorite that has my hubby coming back for seconds. Serve warm with ice cream or whipped cream.

Provided by CoOkInGnUt

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 9

2 cups fresh blueberries
1 ½ cups pineapple chunks with juice
1 ½ teaspoons all-purpose flour
1 cup all-purpose flour
¾ cup quick-cooking oats
⅔ cup dark brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon sea salt
¼ cup melted butter

Steps:

  • Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture.
  • Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 64.7 g, Cholesterol 20.3 mg, Fat 8.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 283.5 mg, Sugar 38.1 g

RHUBARB STRAWBERRY CRUNCH



Rhubarb Strawberry Crunch image

Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.

Provided by Michelle Davis

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 8

1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 ½ cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
  • Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
  • Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g

SOUTH BEACH STRAWBERRY-BLUEBERRY CRUNCH



South Beach Strawberry-Blueberry Crunch image

I have not tried this recipe. I got it from South Beach Daily Diet Dish. This warm baked fruit dessert topped with fresh ricotta requires little effort. It's the perfect treat for the Fourth of July, with colors that aptly suit America's birthday bash theme. Why not celebrate this Fourth of July with the freedom to enjoy dessert? To cap off an Independence Day meal filled with chilled salads, sides, and grilled favorites, try a bowl of this colorful dessert from The South Beach Diet® Taste of Summer Cookbook. The Taste of Summer Cookbook is designed to help keep you on the Beach during the summer season (and year-round!) with 150 all-new recipes perfect for your favorite warm-weather events. This cookbook - the latest from Dr. Arthur Agatston, leading cardiologist and author of The South Beach Diet® - is inspired by the season's bounty of fresh foods, but there are also tips for enjoying these delicious recipes as part of your fun and healthy eating plan all year long. Strawberries and blueberries give this patriotic sweet treat lots of antioxidant pop. And with only 100 calories per generous serving, let freedom ring!

Provided by internetnut

Categories     Dessert

Time 45m

Yield 3-6 serving(s)

Number Of Ingredients 9

1/4 cup whole almond, plus
2 tablespoons sliced almonds
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon trans-fat free margarine
2 cups sliced strawberries
1 cup blueberries
1 tablespoon granular sugar substitute
6 tablespoons part-skim ricotta cheese

Steps:

  • Preheat the oven to 350°F
  • In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon, and nutmeg. Add margarine and stir to combine.
  • Lightly coat an 8x8-inch baking dish with cooking spray. Place strawberries, blueberries, and sugar substitute in the dish; toss to combine. Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds.
  • Bake for 35 minutes, or until topping is golden and fruit is hot. Divide fruit among 6 dessert bowls and top each serving with 1 tablespoon of ricotta.

Nutrition Facts : Calories 205.2, Fat 10.9, SaturatedFat 2.2, Cholesterol 9.3, Sodium 39.4, Carbohydrate 22.4, Fiber 5.1, Sugar 13, Protein 7.9

BLUEBERRY CRUNCH



Blueberry Crunch image

Not sure where I got this recipe from--on another website somewhere I think. Kind of a "dump" style recipe. Use fresh berries, canned or frozen (thawed).

Provided by Boyz 5

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 7

1 (14 ounce) can crushed pineapple, undrained
3 cups blueberries
3/4 cup sugar
1 (18 ounce) package yellow cake mix
1/2 cup margarine, melted
1/4 cup sugar
1 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9 by 13 inch baking pan.
  • Spread undrained pineapple evenly in pan.
  • Follow with the blueberries.
  • Sprinkle 3/4 cup sugar over the blueberries.
  • Sprinkle the cake mix evenly over the blueberries.
  • Drizzle the melted margarine evenly over the cake mix; followed by the 1/4 cup sugar and the pecans.
  • Bake for 45 minutes.

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