2 pints fresh strawberries, rinsed and quartered

3/4 pound fresh rhubarb, cut into 1/2 inch pieces

3/4 cup + 1 Tbsp sugar

3 Tbsp quick cooking tapioca

1/2 tsp cinnamon

14/ tsp salt

1 1/4 cups reduced fat Bisquick

1/2 cup fat free milk

Preheat the oven to 400.  Spray an 8 inch square baking dish with nonstick spray.

Combine the strawberries, rhubarb, 3/4 cup of the sugar, the tapioca, cinnamon, and salt in a large bowl.  Let stand 15 minutes to allow the tapioca beads to soften and swell.  Pour into the baking dish.

Stir together the baking mix, milk, and remaining 1 Tbsp sugar in a small bowl until blended.  Spoon the batter in 8 dollops onto the fruit mixture.  Bake until the topping is golden and the filling is bubbly, about 35 minutes.

Makes 8 servings of 3/4 cup each for 3 points each.

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