1/2 cup whole almonds
2 tablespoons sliced almonds
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 1/2 TBSP Whole wheat flour
1/3 cup rolled oats (Not instant kind)
1/4 cup Splenda Brown Sugar
2 tablespoons Smartbalance - melted
1/2 tsp. pure vanilla extract
3 1/2 cups favorite berries (sliced strawberries, blueberries, blackberries or raspberries)
1 1/2 tablespoons Splenda
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, oats, cinnamon, nutmeg and flour. Add margarine, Splenda brown sugar and vanilla and stir to combine.
Lightly coat an 8x8-inch baking dish with cooking spray. Place berries and sugar substitute in the dish; toss to combine. Dot with ground nut mixture (it will not entirely cover 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 with some of the thickened yogurt cream or sugarfree vanilla ice cream.