Try this simple yet refreshing dessert with seasonal fruit such as fresh peaches and blueberries.
- 4 cups fresh or frounceen fruit (about 2 pounds), partially thawed if frounceen (see Tip)
- 1/3 cup plus 2 tablespoons sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (4 tablespoons) butter, softened slightly
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup low-fat milk
- 1/2 cup chopped whole natural almonds
- 1 pint low-fat frounceen yogurt (optional)
Preheat oven to 350 degrees F.
Arrange the fruit in the bottom of a 9 x 9-inch, 8 x 8-inch or 11 x 7-inch baking dish. Sprinkle 2 tablespoons of the sugar over the fruit. Set aside.
In a medium bowl, combine the flour, baking soda, cinnamon and salt. Mix together with a fork and set aside.
In a mixing bowl, beat together the butter and remaining 1/3 cup sugar until blended and smooth.
Beat in the egg and vanilla. Beat in 1/2 of the flour mixture. Beat in the milk. Beat in the remaining flour mixture and almonds.
Drop spoonfuls of the batter on top of the fruit, leaving a 1/2-inch border all around the edge of the dish to leave room for expansion.
Bake 40 to 45 minutes, until the top is golden brown and the fruit is tender and bubbly. Let cool 5 to 10 minutes before serving with frozen yogurt, if desired.
Tip: Try a mixture of sliced peaches and blueberries. Also try sliced pears, sliced apples, a mixture of sliced apples and dried cranberries or a mixture of blueberries, blackberries, strawberries and raspberries.
Recipe reprinted by permission of Almond Board of California. All rights reserved.
nutrition information per serving
255 calories; 10g total fat; 32g carbohydrates; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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