Blueberry Crumble for the Win

Happy Monday!!!

I’m trying to have a more positive outlook on Monday’s. Yes they do suck- it is the beginning of the work week, it is the end of the weekend, it is the first of 5 days of working in a row,  and it usually starts far too early for our liking. However this week is a 4 day week, so might as well think positively about this Monday. Last night I made this delicious blueberry crumble to round out my meal. I am a firm believer in having desserts with meals, yes even as a dietitian, dessert is apart of the meal.

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What I like about this crumble is that the crumble part is not overpowering. It lets the blueberries be the focus. Couple different variations: I put some crumble below the blueberries and on top of the blueberries, you can mix it altogether which will make it less crumbly.

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Also I used almond meal because I was out of wheat flour. Just sub the almond meal for wheat flour. This will make it about 20 calories less. I’ll be honest it is not the lowest calorie dessert but the more portions you make the less the calories. If you’re concerned about it being too high in calories, cut out the walnuts. Otherwise enjoy!!

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I added some blended banana for an added post run treat!!

Blueberry Crumble

2 servings

Ingredients

1/4 cup Almond meal
1/4 cup oats
1/2 tsp cinnamon
2 tablespoon Chopped Walnuts
1 egg white
1.5 cups blueberries
1 tablespoon lemon juice
1 tablespoon splenda

Instructions

1. Preheat oven to 350.

2. Mix the Almond meal, oats, cinnamon, chopped walnuts, and egg whites in a bowl until the ingredients are wet, can add a bit of water if needed.

3. Mix the blueberries, lemon juice, and splenda in another bowl.

4. Line a mini loaf pan with 1/2 of the crumble mixture, add blueberries, top blueberries with the rest of the crumble.

5. Bake for 20 minutes until golden brown and enjoy!

Nutrition information:

Per serving: 261 calories, 12.1g total fat, 1.1g saturated fat, 31 mg sodium, 33g carbohydrate, 7.8g protein

Print here

xoxo,

Katie

 

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