Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cans | (15-1/4 oz. each) Dole Tropical Fruit Salad |
1½ teaspoon | Cornstarch |
1 \N | Dole lemon, grated peel from |
1 tablespoon | Brown sugar |
½ cup | Dole Pitted Prunes, cut in thirds |
½ cup | Flour |
½ cup | Rolled oats |
⅓ cup | Brown sugar, packed |
1 teaspoon | Ground cinnamon |
¼ teaspoon | Ground ginger |
¼ teaspoon | Nutmeg |
¼ cup | Margarine, softened |
CINNAMON TOPPING
These are from the back of the label on a can of Dole Tropical Fruit Salad.
Pour undrained Tropical Fruit Salad into 8-inch square baking dish. Stir in cornstarch until dissolved. Mix in lemon peel and brown sugar. Arrange prunes over top. Sprinkle with topping. Bake in 450 degree F oven for 35 minutes. Cool slightly before serving. Serves 9.
Cinnamon topping: Combine flour, oats, brown sugar and spices. With a fork, blend in margarine until crumbly. Posted to EAT-L Digest 03 Apr 97 by Maggie Workman <workman@...> on Apr 4, 1997