| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Desserts | 9 | Servings | |
INGREDIENTS
| 6 | c | Peeled sliced fresh peaches |
| 2-1/2 pounds | ||
| 1/2 | c | Raisins |
| 1/2 | t | Ground cinnamon, divided |
| 1/8 | t | Ground nutmeg |
| Vegetable cooking spray | ||
| 1/2 | c | Quick-cooking oats, uncooked |
| 2 | T | All-purpose flour |
| 2 | T | Brown sugar |
| 2 | T | Chilled stick margarine, cut |
| into small pieces | ||
| 4 1/2 | c | Vanilla ice milk |
INSTRUCTIONS
Combine peaches, raisins, 1/4 teaspoon cinnamon, and nutmeg in a large bowl; stir well. Spoon into a 2-quart casserole coated with cooking spray; set aside. Combine oats, remaining 1/4 teaspoon cinnamon, flour, and sugar; stir well. Cut in margarine with a pastry blender until mixture resembles coarse meal; sprinkle evenly over peach mixture. Bake at 350 deg for 40 minutes or until lightly browned. Yield: 9 servings (serving size: 3/4 cup crisp and 1/2 cup ice milk). Recipe By : Cooking Light, July/Aug 1993, page 87 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 23:40:58 +0000 From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net> Serving Ideas : Serve warm with ice milk.
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: <1mg
Sodium: 22mg
Potassium: 307.6mg
Carbohydrates: 25.6g
Fiber: 2.6g
Sugar: 18g
Protein: 2.1g