Unbaked Fruit Crisp Recipe
Ingredients
2 cans (16 ounces each) California chunky mixed fruit in juice or extra light syrup
1 cup cinnamon granola cereal
1/4 cup toasted sliced almonds
2 tablespoons margarine
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/2 cup vanilla nonfat yogurt
1/4 teaspoon ground nutmeg
Directions
Drain fruit, reserving liquid for another use; set aside fruit.
Combine granola and almonds in small bowl.
Melt margarine in small saucepan over medium heat.
Blend in brown sugar and cinnamon; simmer about 2 minutes or until sugar is dissolved, stirring constandy.
Pour over granola mixture; toss to coat.
Cool.
Combine yogurt and nutmeg in small bowl.
Combine granola and almonds in small bowl.
Melt margarine in small saucepan over medium heat.
Blend in brown sugar and cinnamon; simmer about 2 minutes or until sugar is dissolved, stirring constandy.
Pour over granola mixture; toss to coat.
Cool.
Combine yogurt and nutmeg in small bowl.
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