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Blueberry peach breakfast crisps with vanilla yogurt

Blueberry-Peach Breakfast Crisps with Vanilla Yogurt

  • Prep Time
    Prep Time: 10 minutes
  • Cook Time
    Cook Time: 38 minutes
  • Serves
    Serves: 4 servings
  • 2 Packages Driscoll's Blueberries, plus more for garnish
  • 3 Tablespoons packed dark brown sugar
  • 2 Teaspoons cornstarch
  • 1/2 Tsp. vanilla extract
  • 1/8 Tsp. ground ginger
  • 1 1/2 Cups low-fat granola (without raisins)
  • 1 Tbsp. unsalted butter, melted
  • 1 Cup fat-free vanilla yogurt
  • 1 (16 ounces) frozen sliced peaches, thawed
  • Preheat oven to 375°F. Coat four 8-ounce ramekins with cooking spray.Combine blueberries, peaches, sugar, cornstarch, vanilla and ginger in a medium bowl; mix well. Divide evenly between prepared ramekins. Drizzle granola with butter and mix well. Sprinkle over fruit.

    Set ramekins on a rimmed baking sheet and cover loosely with a sheet of aluminum foil. Bake 33 to 35 minutes or until fruit is bubbly. Uncover and bake 2 to 3 minutes longer or until topping is lightly browned.

    If serving warm, cool 10 minutes then top each with 1/4 cup yogurt. If serving cold, cool completely, cover with plastic wrap and refrigerate until ready to serve, up to 2 days. Top with yogurt just before serving.
Serving Size:

1 crisp

Calories 304
Total Fat 5.17 g
Saturated Fat 2.39 g
Cholesterol 8.63 mg
Sodium 126 mg
Total Carbohydrates 60.43 g
Dietary Fiber 3.96 g
Protein 7.27 g