A sweet and tangy blueberrry layer sandwiched between a chewy sweet pastry layer and a crumbly oat topping. This recipe yields a healthy and delicious dessert without all the fat and calories you would find in a typical blueberry bar.
¼cupSplenda (or any white granulated sugar/sweetener)
Bottom Layer and Top Crumble
½cupSplenda (or any white granulated sugar/sweetener)
½cupPlain greek yogurt
Preheat oven to 375 F and grease an 8x8 square baking dish. Line with parchement paper making a 3 inch overhang.
For the Bottom Layer
In a medium sized bowl add the sweetener and then sift in the flour and baking powder. Mix together with a fork.
Cut in the greek yogurt and egg using your fork until the mixture looks crumbly. Separate ¾ of mixture into the greased/lined baking dish and pack into an even layer with your hands. Set remaining ¼ mixture aside.
For the Blueberry Filling
In a medium bowl add the blueberries, corn starch, lemon juice and sugar then mix well. Pour into even layer over the bottom layer in the baking dish.
For Oat Crumble
Return to the remaining crumbly mixture and add in the brown sugar and oats. Mix everything together again using a fork. Mixture should remain relatively crumbly. Crumble liberally over the blueberry layer using your hands.
Bake in preheated oven for 45 minutes. Remove from oven and let cool completely in fridge (approx 2-3 hours) before cutting and serving. Use the 3 inch overhang to remove the bars from the baking dish and then cut.
You can use regular granulated sugar in place of the Splenda; however, this will significantly increase the calories in the bars.