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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Virtually any kind of berries will work in this dessert. You might also try pineapple tidbits in place of the mandarin oranges, and cherries in place of strawberries. Ingredients:
1/2 cup sliced strawberries |
1/2 cup frozen blueberries, thawed |
2 teaspoons lemon juice |
1 (11-ounce) can mandarin oranges in light syrup, drained |
3 tablespoons all-purpose flour |
2 tablespoons brown sugar |
2 tablespoons quick-cooking oats |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
2 tablespoons chilled reduced-calorie stick margarine, cut into small pieces |
Directions:
1. Preheat toaster oven to 350°.
2. Combine first 4 ingredients in a small bowl; toss gently. Divide fruit mixture evenly between 2 (10-ounce) custard cups; set aside.
3. Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl; stir well. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over fruit. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 5 minutes or until crisp.
4. Note: To bake in a conventional oven, place custard cups on a baking sheet. Bake at 350° for 30 minutes or until crisp (do not cover).
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