Baked Fresh Fruit - Butter Busters^ Recipe
Yield: 24 ----------Recipe by luhu.jp
Ingredients:
1 1/4 cup: Sifted flour,
-margarine,
1 1/2 t: Baking powder,
1/4 cup: Egg Beaters,
1/2 t: Lite salt, optional
1/4 cup: Skim milk,
1/4 cup: Sugar,
1 t: Vanilla,
OR,
3 each: Fresh plums, pitted and cut
2 each: Tb sugar,
-in eighths,
AND,
2 each: Fresh peaches, peeled and
1 1/2 each: Pk Sweet n Low,
-sliced,
1/4 cup: Liquid Butter Buds or,
1 cup: Seedless green grapes,
-Promise Ultra fatfree,
1 each: Tart apple, thinly sliced
TOPPING
1/4 cup: Sugar,
1/3 cup: Strawberry or red raspberry,
OR,
-jelly,
2 each: Tb sugar,
1 each: Tb hot water,
AND,
1 each: Pk prepared Dream Whip,
1 1/2 each: Pk Sweet n Low,
OR,
1 t: Cinnamon,
1 quart: Frozen nonfat yogurt,
1/4 cup: Liquid Butter buds,
Directions:
Preheat oven to 400F. Spray a 13 x 9 x 2" metal pan with Pam. Into a
medium bowl, sift flour, baking powder, lite salt and sugar. Blend
Butter Buds in until it resembles coarse cornmeal. With a fork, stir
in Egg Beaters, milk and vanilla, mixing until smooth. Spread batter
evenly in pan. Arrange plums, peaches and apples, slightly
overlapping, in parallel rows over the batter. Arrange grapes in rows
between the other rows of fruits. Make topping: Combine sugar,
cinnamon and Butter Buds; sprinkle over fruit. Bake 35 minutes or
until fruit is tender. Remove to wire rack. Beat jelly with hot
water; brush over fruit. To seve; cut into rectangles while still
warm. Top with prepared Dream Whip or yogurt. Per sugar serving: 82
cal., 0.7g fat (7%), 0mg chol., 1g fiber, 1g pro., 18g carb., 66mg
sod. Per S&L serving: 72 cal., 16g carb. Butter Busters by Pam
Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-01-95
Source from luhu.jp
medium bowl, sift flour, baking powder, lite salt and sugar. Blend
Butter Buds in until it resembles coarse cornmeal. With a fork, stir
in Egg Beaters, milk and vanilla, mixing until smooth. Spread batter
evenly in pan. Arrange plums, peaches and apples, slightly
overlapping, in parallel rows over the batter. Arrange grapes in rows
between the other rows of fruits. Make topping: Combine sugar,
cinnamon and Butter Buds; sprinkle over fruit. Bake 35 minutes or
until fruit is tender. Remove to wire rack. Beat jelly with hot
water; brush over fruit. To seve; cut into rectangles while still
warm. Top with prepared Dream Whip or yogurt. Per sugar serving: 82
cal., 0.7g fat (7%), 0mg chol., 1g fiber, 1g pro., 18g carb., 66mg
sod. Per S&L serving: 72 cal., 16g carb. Butter Busters by Pam
Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-01-95
Source from luhu.jp