• Butter-flavor cooking spray
• 1 can (15 ounces) sliced peaches in juice, drained
• 1 package (12 ounces) unsweetened frozen raspberries, thawed
• 1 cup quick-cooking oats, uncooked
• 2 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon
• 3 tablespoons reduced-calorie stick margarine, melted
• 2 tablespoons honey
Preheat oven to 350��F. Coat an 8�� x 8�� baking pan with cooking spray. Arrange peach slices evenly in the bottom of the pan. Sprinkle raspberries evenly over the peaches. Set aside.
In a bowl, combine oats, brown sugar, and cinnamon and mix with a fork, breaking up brown sugar clumps. Add margarine and honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 to 35 minutes, or until fruit is bubbly. Portion into six equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Yield: 6 servings.
Preparation time: 15 minutes.
Baking time: 30–35 minutes.
Serving Size 1/6 of recipe
Nutrition Facts Per Serving:
Calories: 185,
Carbohydrates: 33 g,
Protein: 3 g,
Fat: 4 g,
Saturated Fat: 1 g,
Sodium: 70 mg,
Fiber: 4 g
Exchanges per serving: 1 starch, 1 fruit, 1 fat.
Carbohydrate choices: 2 1/2.