Contributors: Children’s Hospital pediatric dietitians
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To satisfy your family’s sweet tooth, try pouring this warm, delicious fruit topping over frozen yogurt. Raspberries, cranberries and cherries are high in fiber, and contain vitamin C plus powerful antioxidants that help prevent disease. Consider using Splenda® sugar blend (part sugar, part sucralose) to reduce calories further. Splenda in moderation is a safe, important alternative for children, since obesity and related diseases such as diabetes are on the rise.
1 14.5-ounce can of sweet cherries packed in juice (reserve juice)
2 cups raspberries (fresh, or frozen without added sugar)*
1 cup raw whole cranberries
2/3 cup of sugar or Splenda baking blend
1/4 cup of cornstarch
1/2 teaspoon of ground cinnamon, or to taste
* For brighter color, substitute 1 cup blackberries for the raspberries. Frozen, unsweetened berries contain the same vitamins, minerals and fiber as fresh berries.
- Heat oven to 375 degrees. Use non-stick cooking spray on bottom and sides of 8-inch square (2-quart) glass baking dish.
- In 3-quart saucepan, mix reserved juice from cherries, Splenda blend, cornstarch and ½ teaspoon cinnamon. Cook over medium heat, stirring constantly until mixture bubbles and thickens.
- Gently stir in cherries, raspberries and cranberries. Spoon into baking dish. Bake 30 to 35 minutes or until fruit topping is golden brown and bubbling.
- Spoon hot mixture onto favorite frozen vanilla yogurt. Or stir chilled mixture into Greek or low-fat yogurt, or cottage cheese.
Serving size: ½ cup
Makes 8 servings
Calories from fat: 2g
Total fat: 0.2g
Saturated fat: 0g
Trans fat: 0g
Total carbohydrate: 32.8g
Dietary fiber: 3.5g
Sugars: 24.8 g
**For recipe with sugar; calories and carbohydrates are lower with Splenda blend.