2 cups fresh or frozen blueberries
2 cups frozen unsweetened pitted tart red cherries
2 tablespoons all-purpose flour
1 tablespoon honey
2 tablespoons flaxseeds, toasted*
1/2 cup rolled oats
1/3 cup chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar
2 tablespoons canola oil
2 cups vanilla frozen yogurt (optional)

1. Thaw fruit, if frozen (do not drain). Preheat oven to 375 degrees F. In a medium bowl, combine blueberries, cherries, 2 tablespoons flour, and the honey. Divide blueberry mixture among eight 6-ounce ramekins or custard cups or spoon blueberry mixture into a 1-1/2-quart casserole.

2. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder. In a medium bowl, stir together ground flaxseeds, oats, walnuts, 2 tablespoons flour, the brown sugar, and oil. Sprinkle over fruit mixture.

3. Bake for 15 to 20 minutes for ramekins or custard cups or 25 to 30 minutes for casserole or until topping is golden and fruit mixture is bubbly around edges. Serve warm. If desired, serve with frozen yogurt. Makes 8 (about 1/2-cup) servings.

*Test Kitchen Tip: To toast flaxseeds, place in a small dry skillet over medium heat. Cook and stir until the seeds are fragrant and begin to pop.

**Sugar Substitutes: Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 158 cal., 2 mg sodium, 20 g carbo. Carb choices: 1