Ice Cream for the Pregnant Lady

While some people claim to crave strange combinations of food when pregnant, I have not experienced this phenomenon. I do, however, crave lots of unhealthy sweet desserts. In an attempt to go somewhat healthy, last night I prepared a Blueberry Crisp and paired it with some of the new Edy's Slow Churned Light Vanilla Ice Cream.

I am always skeptical of "light" ice cream --- it never tastes as good as the real thing. But this was terrific. Creamy, flavorful and as close to full-fat ice cream as I've tasted recently. I definitely recommend it.

If you're interested, here is my recipe for Blueberry Crisp.

Blueberry Crisp

5-6 cups blueberries (fresh or frozen)
1 tablespoon sugar
1 cup oatmeal
1 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter

Preheat oven to 350 degrees.

Place blueberries in 9x12-inch baking dish. Sprinkle with sugar. Mix oatmeal, brown sugar, flour, cinnamon and nutmeg. Cut small pieces of butter into oatmeal mixture and mix. Sprinkle oatmeal mixture over blueberries.

Bake for 30-35 minutes, until blueberries are bubbling and topping is browned.