It is simple, sturdy Midwestern cooking at its best: practical, budget-friendly, and guaranteed to have the family asking for seconds.
Serve this warm right out of the slow cooker, spooned into bowls. A scoop of vanilla ice cream or a dollop of whipped cream melts into all the nooks and crannies and makes it extra special for Easter. A little drizzle of caramel sauce never hurts, either.
It pairs nicely with hot coffee for the grown-ups and cold milk for the kids, and it sits happily alongside a simple ham dinner or a brunch spread of eggs and fruit. If you are serving a crowd, keep the crockpot on “warm” and let folks help themselves as they pass by the buffet.
Ingredients
- 1 can (8-count) reduced-fat refrigerated biscuits, cut into quarters
- 2 tablespoons light butter, melted
- 2 tablespoons brown sugar substitute (such as Swerve Brown or Lakanto Brown)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Optional Vanilla Drizzle
- ½ cup nonfat plain Greek yogurt
- 1 tablespoon powdered sweetener
- ½ teaspoon vanilla extract
Instructions
- Spray a 4–6 quart slow cooker with nonstick cooking spray.
- Cut each biscuit into quarters and place the pieces in the slow cooker.
- In a small bowl, whisk together the melted light butter, brown sugar substitute, cinnamon, and vanilla.
- Pour the mixture over the biscuit pieces and gently toss until evenly coated.
- Cover and cook on LOW for 2 to 2½ hours, or until the biscuits are cooked through and lightly golden.
- Let the dessert cool for 10 minutes before serving.
- If using the drizzle, whisk together the Greek yogurt, powdered sweetener, and vanilla until smooth, then spoon over each serving.
Yield: 8 servings
Estimated WW Points: About 4 Points per serving.