| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | 1 | Servings | ||
INGREDIENTS
| 2 | cn | (15-1/4 oz. each) Dole Tropical Fruit Salad |
| 1 1/2 | ts | Cornstarch |
| 1 | Dole lemon, grated peel from | |
| 1 | tb | Brown sugar |
| 1/2 | c | Dole Pitted Prunes, cut in thirds |
| 1/2 | c | Flour |
| 1/2 | c | Rolled oats |
| 1/3 | c | Brown sugar, packed |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Nutmeg |
| 1/4 | c | Margarine, softened |
INSTRUCTIONS
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@CORIOLIS.ATMS.PURDUE.EDU> on Apr 4, 1997
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