I've really eliminated some bad foods from our diet but I have a sweet tooth today. What's a girl to do? Well, I rummaged in my freezer, fridge and pantry and came up with this dish. First, I'll post the original recipe and then I'll show you my modified version.
Apple-Blueberry Crunch, 8-10 servings, a Southern Living recipe
21 oz. can apple pie filling
14 oz. pkg. frozen blueberries
1 cup sugar
18.25 oz. pkg. white cake mix
1/2 cup butter or margarine, melted
1 cup chopped walnuts, toasted
Ice cream or whipped topping
Spread apple pie filling on bottom of light greased 13x9 inch pan. Toss together frozen blueberries and 3/4 cup sugar and spoon over apple pie filling. Sprinkle cake mix evenly over fruit and drizzle with melted butter. Sprinkle with chopped nuts and remaining 1/4 cup sugar. Bake 350 degrees 45-50 minutes or until golden and bubbly.
I've had these dump cakes before and they are delicious and absolutely sinful. Here is my modified version.
21 oz. can apple pie filling sweetened with Splenda
12 oz. pkg. of organic blueberries, (partially full bag used some in yogurt parfaits)
1/2 cup or so of Splenda
Opened one box of spice cake mix and sprinkled about 1/3 of this over top (save rest for another day!)
1/2 cup margarine, melted
about 1 cup pecans, chopped and toasted
1/8 cup real sugar to sprinkle on top
I will top this with Cool Whip instead of ice cream.
This should take care of that sweet tooth of mine.