Betty Crocker 1950s Curried Fruit Bake Recipe

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Betty Crocker 1950s Curried Fruit Bake
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Ingredients
8
Count
Nutrition
116
Calories
Total time
40
Minutes
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Ingredients:

  • 1 (1 lb) can pear half
  • 1 (1 lb) can yellow cling peaches or 1 (1 lb) can apricot halves
  • 1 (6 oz) can pineapple chunks
  • 1/3 cup kerry irish gold unsalted butter, melted
  • 1/2-3/4 cup dark brown sugar , packed
  • 1 cup sour cream , if desired (optional)

Directions:

  1. Heat oven to 325 degrees.
  2. Drain fruits and arrange in an oblong pan, 13 x 9 x 2.
  3. Pour mixture of remaining ingredients over the fruit.
  4. Bake for 15 minutes.
  5. Baste with the drippings in the pan and bake for an additional 15 minutes.
  6. Serve hot as an accompaniment to meat or as a dessert with sour cream on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 115.6 Kcal (484 kJ)
Calories from fat 19.82 Kcal
% Daily Value*
Total Fat 2.2g 3%
Cholesterol 6.71mg 2%
Sodium 17.69mg 1%
Potassium 171.22mg 4%
Total Carbs 23.99g 8%
Sugars 19.51g 78%
Dietary Fiber 1.45g 6%
Protein 0.88g 2%
Vitamin C 2.3mg 4%
Iron 0.3mg 2%
Calcium 44.9mg 4%
Amount Per 100 g
Calories 103.38 Kcal (433 kJ)
Calories from fat 17.72 Kcal
% Daily Value*
Total Fat 1.97g 3%
Cholesterol 6mg 2%
Sodium 15.82mg 1%
Potassium 153.11mg 4%
Total Carbs 21.45g 8%
Sugars 17.45g 78%
Dietary Fiber 1.3g 6%
Protein 0.78g 2%
Vitamin C 2.1mg 4%
Iron 0.3mg 2%
Calcium 40.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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