Preheat oven to 375. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/4 c granulated sugar, and brown sugar in bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sliced peaches and lemon juice in a large bowl, and toss gently to coat. Add raspberries, 1 T granulated sugar, and cornstarch, and toss gently. Spoon fruit mixture into an 8-inch square baking dish coated wtih cooking spray, and drizzle raspberry jam evenly over fruit mixture. Sprinkle with flour mixture. Bake at 375 for 45 minutes or until brown. NOTES : An easy way to peel peaches is to drop them in boiling water for about a minute. Cool after removing. The skin should slip off easily. Recipe by: Cooking Light, Jan/Feb 98, pg. 83 Posted to recipelu-digest by Jill Proehl
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 137.8mg||5 %|
|Potassium 72.6mg||2 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 35.3g|
|Protein 1.3g||2 %|
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Calories per serving: 152
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