Blackberry crisp

Blackberry crisp

1983 WW recipe

Serves 4

1 1/4 lb blackberries 

2 fl oz water

sweetener

4 slices (1 oz) white bread

2 eggs

4 fl oz skim milk

2 tbsp brown sugar

2 tbsp low fat spread

Bring blackberries and water to boil and cook gently until soft. Add sweetener, pour into ovenproof dish.  

Cut each slice of bread into 4. Beat eggs with milk and pour into a shallow dish. Dip and turn bread squares in until all egg/milk mixture has been absorbed.

Arrange squares in overlapping pieces over blackberry mixture, sprinkle with sugar, dot with low fat spread, Bake 350'F 180'C Gas 4 for 25-30 min or until top is crisp and golden.