Yield: 1 Servings
|2 cans||(15-1/4 oz. each) Dole Tropical Fruit Salad|
|1 \N||Dole lemon, grated peel from|
|1 tablespoon||Brown sugar|
|½ cup||Dole Pitted Prunes, cut in thirds|
|½ cup||Rolled oats|
|⅓ cup||Brown sugar, packed|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground ginger|
|¼ cup||Margarine, softened|
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