Tell me what you think! Would you make this? Have you done Weight Watchers as a gluten and dairy free diet? How did you do it? Share your thoughts in the comments!
I have been toying with the idea of joining Weight Watchers lately. Being a food blogger, and trying out new gluten and dairy free products in conjunction with my carb addiction, has made me gain weight.
After my husband’s health scare with heart disease last year, I am very conscious of health issues and how much what you eat and your weight play a part in that. I did try Weight Watchers about four years ago, before I went gluten and dairy free. I could not stick with it and I gave up. But they have since updated their program, and I am looking into whether the diet could be modified.
I was looking around their website and at their recipes the other day, and I came across this one for their mixed berry fruit crumble. I had to modify it to be gluten and dairy free. The recipe is pretty simple to put together. This is the perfect time of year to make it, as fresh berries are abundant.
This recipe is from their smart points program, which has since been updated. Points value might be higher or lower now. This page shows it is 8 smart points. Probably due to the sugar and fat. All fruits are zero points now, from what I understand.
Brown sugar does not seem to bother me as much as white sugar, for some reason. I have lately been trying to reduce sugar in my diet. But since this is mostly fruit, I decided to give it a try.
This crumble is good; it’s slightly sweet. But it has way too much in the way of fat for my taste. Still better than chocolate cake though, as far as healthy goes!
4 cups mixed berries of choice (blueberries, raspberries, etc.)
3/4 gluten free measure for measure flour
2/3 cup light brown sugar, unpacked
4 tablespoons dairy-free spread or sticks, melted
Preheat oven to 350. Lightly grease an 8×8 or 9×9 square pan
In a small bowl, whisk flour and sugar together. In a medium bowl, mix berries and 2 tablespoons of the flour mixture together gently, and pour into baking pan
Add the non-dairy spread to remaining flour mixture, and stir together until crumbly
Spread the crumble mixture over the berries and bake for 30-35 minutes, or until just bubbling.
Cut into 9 squares
Serve warm or chilled.
- the recipe calls for 6 tablespoons of butter. My “crumble” was very wet, like sand. I don’t think the flour to fat ratio is correct here. I think 4 tablespoons of fat is plenty, especially after you remove some of the flour mixture to add to the berries
- the recipe calls for 2 cups of blueberries and two cups of raspberries. I just bought a box of mixed berries (raspberries, blueberries, and strawberries) from the supermarket
- I used a 9×9 square pan, but I think either that or an 8×8 would work (recipe calls for 8×8)
- This is not exactly a healthy recipe. It contains high amounts of sugar and fat.