Peach and Blueberry Ramees

PEACH AND BLUEBERRY RAMEES

Makes 6 Ramekins

1 Ramekin = 5 PointsPlus™

Fruit Filling:
2 lbs. firm peaches (6 – 8 peaches)
zest from 1 lemon
juice from 1 lemon                                            
1/2 cup Splenda granulated
1/4 cup all-purpsoe flour
1 cup fresh blueberries

Topping:
1 cup all-purpose flour
1/2 cup Splenda granulated
1/4 cup light brown sugar, lightly packed
1/2 tsp salt
1/4 tsp cinnamon
8 TBSP (1 stick) cold light butter, diced



You will need 6 (5 oz.) ramekins for this recipe.

Preheat oven to 350º.

Peel and pit peaches; slice into thick wedges. Place in a large bowl. Add lemon zest and juice, Splenda and flour. Toss well. Gently mix in blueberries. Allow to sit for 5 minutes. Spoon into ramekins.

For the topping: Combine all the ingredients in a bowl and mix on low until combined. 'Spread' evenly over the fruit.

Place the ramekins on a sheet pan lined with parchment paper. Bake 40 – 45 minutes until the tops are lightly browned and the juices are bubbly.

Serve warm or at room temperature.

MY SPIN: I did NOT put the salt in and it turned out just fine! This can be served 'as is' or with a dollop of fat-free whipped topping (which wouldn't add PointsPlus™).

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan