| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Desserts | 2 | Servings | |
INGREDIENTS
| 1 | c | Peeled sliced fresh peaches |
| 2 | ts | Sugar |
| Vegetable cooking spray | ||
| 2 | tb | Quick-cooking oats, uncooked |
| 2 | tb | All-purpose flour |
| 1 | tb | Brown sugar |
| 2 | ts | Chopped almonds |
| 1 | tb | Chilled reduced-calorie stick margarine, cut into small pieces |
| 3/4 | ts | Almond extract |
INSTRUCTIONS
Combine peaches and sugar in a small bowl, and toss well. Divide mixture evenly between 2 (10-ounce) custard cups coated with cooking spray. Combine oats and next 3 ingredients; stir well. Cut in margarine with a pastry blender until mixture resembles coarse meal; stir in almond extract. Sprinkle evenly over peach mixture. Bake at 375 degrees for 30 minutes or until tops are lightly browned and bubbly. Yield: 2 servings. Per serving: 154 Calories; 5g Fat (28% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 72mg Sodium Recipe by: Cooking Light, June 1994, page 101 Posted to MC-Recipe Digest V1 #414 by igor@digex.net on Jan 28, 1997.
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