2-2 ½ cups strawberries, rinsed, hulled, and thinly sliced
1 to 2 tablespoons Splenda brown sugar blend, firmly packed
1 ¾ cups skim milk
1 ¾ cups water
2 cups quick-cooking oats
4 tablespoons nonfat sour cream, divided
In a small bowl, toss 1 pint strawberries, rinsed, hulled, and thinly sliced with 1 to 2 tablespoons firmly packed Splenda brown sugar blend. Let stand for at least 5 minutes to bring out the juices. In a saucepan over medium heat, warm the water and milk. Stir in quick-cooking oats. Cook for approximately 5-6 minutes, stirring occasionally, until thick and creamy. Ladle oatmeal into bowls. Top each serving with 1 tablespoon nonfat sour cream and strawberry mixture.
Yield: 4 servings