Traditional Spring dessert, but with 32% fewer calories and because it's so easy to make, it will become a favorite.

Strawberry and Rhubarb Crisp

Topping:
1 1/4 cups all-purpose flour
1/3 cup ground almonds
1/4 cup Equal®Spoonful*
1/4 cup firmly packed brown sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup stick butter or margarine, melted and cooled to room temperature

Filling:
1 1/4 pounds fresh strawberries, halved or quartered if very large
1 pound fresh rhubarb, chopped
1 cup Equal® Spoonful**
2 1/2 tablespoons cornstarch
1 (1-inch piece) vanilla bean, split lengthwise, pulp scraped
Frozen yogurt, ice cream or whipped topping (optional)

For Topping: Combine flour, almonds, 1/4 cup Equal®, brown sugar, spices and salt in medium size bowl. Stir in melted and cooled butter until mixture resembles coarse crumbs. Set aside.
For Filling: Combine strawberries, rhurbarb, 1 cup Equal®, cornstarch and vanilla bean pulp in large bowl. Toss gently to combine all ingredients. Let stand 15 minutes.
Spoon approximately 1 cup fruit mixture into each of 6 well-sprayed 10-ounce custard cups or ramekins. Sprinkle each with 1/3 cup flour mixture. Bake in preheated 375°F oven 30 to 35 minutes or until fruit is tender and topping is golden. Serve warm garnished with frozen yogurt, ice cream or whipped topping, if desired.

Makes 6 servings.

* May substitute 6 packets Equal sweetener

** May substitute 24 packets Equal sweetener.

Nutrition Information Per Serving: calories 351, protein 5 g, carbohydrate 43 g, fat 18 g, cholesterol 41 mg, sodium 107 mg.

Food Exchanges: 2 starch, 1 fruit, 3 fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®