Baked fresh fruit - butter busters^

24 ----------

Ingredients

Quantity Ingredient
1¼ cup Sifted flour
1½ teaspoon Baking powder
½ teaspoon Lite salt, optional
¼ cup Sugar
OR
2 eaches Tb sugar
AND
1½ each Pk Sweet 'n Low
¼ cup Liquid Butter Buds or Promise Ultra fatfree
¼ cup Sugar
OR
2 eaches Tb sugar
AND
1½ each Pk Sweet 'n Low
1 teaspoon Cinnamon
¼ cup Liquid Butter buds margarine
¼ cup Egg Beaters
¼ cup Skim milk
1 teaspoon Vanilla
3 eaches Fresh plums, pitted and cut in eighths
2 eaches Fresh peaches, peeled and sliced
1 cup Seedless green grapes
1 each Tart apple, thinly sliced
⅓ cup Strawberry or red raspberry jelly
1 each Tb hot water
1 each Pk prepared Dream Whip
OR
1 quart Frozen nonfat yogurt

Directions

TOPPING

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 By CAROLYN SHAW On 03-01-95

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