Recipe - Fruit Crisp (Bh And G)

2 tablespoon Sugar
One fourth teaspoon Ground cinnamon
4 cup Apples, pears or peached,
peeled and cut or sliced up
One fourth cup Rolled oats, quick cooking
2 tablespoon Allpurpose flour
1 tablespoon Brown sugar
1 tablespoon Diet margarine, melted
One fourth teaspoon Ground cinnamon
1 cup Ice milk, optional

In a small mixing bowl comeine sugar and One fourth teaspoon cinnamon. Place the
apples or other fruit in a 9inch pie plate. Sprinkle sugarcinnamon
mixture over fruit. Toss gently to coat. Cover; bake in a 375F oven for 25
minutes.

Meanwhile, stir together the oats, flour brown sugar, margarine, and the
second measure of cinnamon. Sprinkle over partially cooked fruit mixture.
Return to the oven and bake, uncovered, for 15 to 20 minutes more or till
fruit is tender.

Serve warm with ice milk or frozen yogurt.

Per fourth: 244 cals, sat fat: 1 g; total fat: 5 g; Chol: 5 mg (if using
ice milk); Sodium 63 mg. (about 16% cff) From Pat Hanneman's Libary (1996)

Recipe by: Family Favorites Made Lighter p210 (1992)

Posted to Digest eatlf.v097.n033 by PATh phannema@wizard.ucr.edu on Feb
03, 1997.