1/4 c. low-fat sour cream
1 tbsp. plus 1 tsp. light brown sugar
2 c. fresh blueberries
2 c. pitted fresh sweet cherries
1/2 c. all-purpose flour
2 tbsp. sugar
2 tbsp. light brown sugar
2 tbsp. butter, softened

Combine sour cream and brown sugar in a bowl; stir well. Cover and chill at least 30 minutes.

Combine blueberries and cherries in an 8-inch square baking pan; toss well and set aside.

Combine flour and next 3 ingredients in a medium bowl; beat at medium speed of an electric mixer until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees for 40 minute or until lightly browned. Top with sour cream mixture. Yield 6 servings. (About 179 calories per 1/2-cup serving plus 2 teaspoons topping.)