Warm Berry Crisp

Functional Aging

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Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com
  1. Warm Berry Crisp

    Nothing beats the smell of bubbling fruits mixed with fragrant spices and fresh lemon juice wafting through your home. Heart-healthy almonds and oats give this warm and satisfying dish just the right amount of crunch. Warm Berry Crisp may be the perfect dessert to satisfy your craving for something sweet.

    Warning: a half cup is a serving! 😉


    • 5 cups mixed fresh blueberries and raspberries (4 6-ounce containers)
    • 2-tablespoons lemon juice
    • 1/3 cup sliced almonds
    • 2-tablespoons unsweetened coconut flakes
    • 1/3 cup old-fashioned rolled oats (not quick or instant oats)
    • 1/8 teaspoon nutmeg
    • 1/8 teaspoon cinnamon
    • 1-tablespoon honey


    1. Heat the oven to 350 degrees. In a large bowl, toss together the blueberries, raspberries and lemon juice. Transfer to a 1½ -quart baking dish.
    2. In a small bowl, combine the almonds, coconut, oats, nutmeg, cinnamon, and honey. Use your fingertips to combine, and then sprinkle evenly over the berries.
    3. Bake until the crisp topping is golden brown, 20 to 25 minutes. Serve warm.

    Nutrition information per serving

    Serving size: about a half cup

    Calories 120, Total fat 4.5g, Saturated fat 1.5g, Trans fat 0g, Protein 3g, Total Carbohydrate 22g, Fiber 5g, Sugar 12g, Cholesterol 10mg, Sodium 0mg

    From the Cleveland Clinic

  2. EFL Berry Parfait

    Many of you do not know that my degree is in Floriculture and for 20 years I worked as a floral shop owner. I am telling you this because I like food preparation to look pretty! If it looks good, it’s bound to taste good! The dish, snack, dessert, meal replacement below (call it what you like) is beautiful.

    This is such a fun and healthy dish and no one knows any better if it’s presented well. I’ve included the original recipe with some notes of my personal preferences.

    1. Fresh fruit holds up better in this dish than frozen.
    2. I don’t use Equal or Sweet n Low any more for anything because of the chemical.
    3. I like the brand “Lactose” cottage cheese because it does not taste so salty and is lactose free
    4. I use Greek, high protein, low carb vanilla yogurt so I can taste the natural sweetness of the fruit.


    • 1/2 cup strawberries, sliced, fresh or frozen, thawed and drained
    • 1/2 cup blueberries, fresh or frozen, thawed and drained
    • 2 packets sugar substitute (Splenda or Equal)
    • 2 portions low-fat cottage cheese (about 1 cup)
    • 6 oz light, fat-free vanilla yogurt
    • 1/4 tsp vanilla extract
    • 1/4 tsp almond extract

    Place strawberries in a small bowl and sprinkle with a packet of sugar substitute. Place blueberries in a separate small bowl and sprinkle with the second packet of sugar substitute. In a medium mixing bowl, combine cottage cheese, vanilla yogurt, vanilla extract and almond extract, mix well. Layer the blueberries, then the yogurt mixture and strawberries last in two parfait glasses.


    Calories :216270162
    Protein :162012
    Fat :232

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Your Personal Best Location
Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com