Recipe by Paula Deen I made some changes below.
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup Splenda, depending on your level of preferred sweetness
1/2 cup baking mix
2 1/4 cups Pioneer Low-Fat Biscuit & Baking Mix
1/4 cup Splenda, plus 1/4 cup
4 tablespoons light butter, melted
1/2 cup skim milk
2 teaspoons ground cinnamon
Spray the insert of a slow cooker with nonstick cooking spray.
In a large mixing bowl, toss together all the frozen fruit, Splenda and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup Splenda, melted light butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup Splenda and ground cinnamon. Sprinkle the cinnamon mixture on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.
Serve warm with fresh whipped cream or frozen yogurt.