Ingredients
- Six cups of fresh or frozen blueberries
- 1/2 cup zero point white granulated sugar substitute (Lakanto Classic Monkfruit)
- 1 tbsp cornstarch
- 1 1/2 tsp vanilla extract
- 1 package pillsbury sugar free yellow cake mix
- 3 tbsp Land o' Lakes light butter made with canola oil
Directions
- Preheat the oven to 350 degrees.
- Spray a 9 x 13 with non stick cooking spray.
- Combine fruit, white granulated sugar substitute, cornstarch; stir in vanilla extract.
- Combine cake mix and melted butter in a large mixing bowl and stir until well combined.
- Sprinkle crumbled cake mix over the fruit mixture.
- Cook for 22-25 minutes or until bubbly.
- Serve with fat free cool whip or light ice cream.