Cherry Crunch - Butter Busters^
INGREDIENTS:
1 1/4 c Sifted flour -margarine
1 1/2 t Baking powder 1/4 c Egg Beaters
1/2 t Lite salt, optional 1/4 c Skim milk
1/4 c Sugar 1 t Vanilla
OR 3 ea Fresh plums, pitted and cut
2 ea Tb sugar -in eighths
AND 2 ea Fresh peaches, peeled and
1 1/2 ea Pk Sweet 'n Low -sliced
1/4 c Liquid Butter Buds or 1 c Seedless green grapes
-Promise Ultra fatfree 1 ea Tart apple, thinly sliced
1 1/4 c Sifted flour -margarine
1 1/2 t Baking powder 1/4 c Egg Beaters
1/2 t Lite salt, optional 1/4 c Skim milk
1/4 c Sugar 1 t Vanilla
OR 3 ea Fresh plums, pitted and cut
2 ea Tb sugar -in eighths
AND 2 ea Fresh peaches, peeled and
1 1/2 ea Pk Sweet 'n Low -sliced
1/4 c Liquid Butter Buds or 1 c Seedless green grapes
-Promise Ultra fatfree 1 ea Tart apple, thinly sliced
--TOPPING-----
1/4 c Sugar 1/3 c Strawberry or red raspberry OR -jelly 2 ea Tb sugar 1 ea Tb hot water AND 1 ea Pk prepared Dream Whip 1 1/2 ea Pk Sweet 'n Low OR 1 t Cinnamon 1 qt Frozen nonfat yogurt 1/4 c Liquid Butter buds
Preheat oven to 400F. Spray a 13 x 9 x 2" metal pan with Pam. Into a medium bowl, sift flour, baking powder, lite salt and sugar. Blend Butter Buds in until it resembles coarse cornmeal. With a fork, stir in Egg Beaters, milk and vanilla, mixing until smooth. Spread batter evenly in pan. Arrange plums, peaches and apples, slightly overlapping, in parallel rows over the batter. Arrange grapes in rows between the other rows of fruits. Make topping: Combine sugar, cinnamon and Butter Buds; sprinkle over fruit. Bake 35 minutes or until fruit is tender. Remove to wire rack. Beat jelly with hot water; brush over fruit. To seve; cut into rectangles while still warm. Top with prepared Dream Whip or yogurt. Per sugar serving: 82 cal., 0.7g fat (7%), 0mg chol., 1g fiber, 1g pro., 18g carb., 66mg sod. Per S&L serving: 72 cal., 16g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted
1/4 c Sugar 1/3 c Strawberry or red raspberry OR -jelly 2 ea Tb sugar 1 ea Tb hot water AND 1 ea Pk prepared Dream Whip 1 1/2 ea Pk Sweet 'n Low OR 1 t Cinnamon 1 qt Frozen nonfat yogurt 1/4 c Liquid Butter buds
Preheat oven to 400F. Spray a 13 x 9 x 2" metal pan with Pam. Into a medium bowl, sift flour, baking powder, lite salt and sugar. Blend Butter Buds in until it resembles coarse cornmeal. With a fork, stir in Egg Beaters, milk and vanilla, mixing until smooth. Spread batter evenly in pan. Arrange plums, peaches and apples, slightly overlapping, in parallel rows over the batter. Arrange grapes in rows between the other rows of fruits. Make topping: Combine sugar, cinnamon and Butter Buds; sprinkle over fruit. Bake 35 minutes or until fruit is tender. Remove to wire rack. Beat jelly with hot water; brush over fruit. To seve; cut into rectangles while still warm. Top with prepared Dream Whip or yogurt. Per sugar serving: 82 cal., 0.7g fat (7%), 0mg chol., 1g fiber, 1g pro., 18g carb., 66mg sod. Per S&L serving: 72 cal., 16g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted