Combine the first 4 ingredients in a large bowl, and stir well. Add fruit, and toss well. Place half of the fruit mixture in an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with 1/2 cup gingersnap crumbs. Add the remaining fruit mixture to dish. Combine the remaining gingersnap crumbs, oats, brown sugar, and 2 tablespoons flour; stir well. Add margarine, and toss well. Sprinkle crumb mixture over the fruit mixture. Bake at 350 degrees for 45 minutes or until the fruit is tender. Yield: 8 servings. Recipe By: Cooking Light, Sept. 1995, page 136 From: Lisa Date: 07-19-96 (20:12) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. Posted to MC-Recipe Digest V1 #712 by Lisa Clarke
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 10 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 55.3mg||2 %|
|Potassium 104.6mg||3 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 39.1g|
|Protein 2.8g||4 %|
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Calories per serving: 179
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