Snappy baked fruit

Yield: 6 Servings

Measure Ingredient
16 ounces Can sliced peaches, drained
16 ounces Can pear halves, drained and
Chopped
½ teaspoon Grated lemon peel, optional
1 cup Finely crushed gingersnap
Cookies (about 14 cookies)
1 tablespoon Butter, melted

Heat oven to 375f. In medium bowl, combine peaches, pears and lemon peel; mix well. divide fruit mixture evenly among six 6-ounce custard cups. In small bowl, combine crushed cookies and butter; mix well. Sprinkle evenly over fruit. Bake at 375f for 12 to 15 minutes or until hot and bubbly. Per serving: Cal. 140, Fat 4g, Protein, 2g, Sodium 135mg.

Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen" <DEBKUHNEN@...> on Sep 19, 97

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