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Blueberry Peach Crumble

Yield 9 servings.

Ingredients

  • 6 commercial coconut macaroons
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar, divided
  • 2 tablespoons brown sugar
  • 3 tablespoons reduced-calorie margarine, melted
  • 3 cups sliced fresh peaches
  • 3 cups fresh blueberries
  • 1 tablespoon all-purpose flour
  • 2 1/4 cups vanilla nonfat frozen yogurt

Nutrition Information

  • calories 240
  • caloriesfromfat 27 %
  • fat 7.1 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.8 g
  • carbohydrate 43.2 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 75 mg
  • calcium 0.0 mg

How to Make It

  1. Place macaroons on a baking sheet. Bake at 275° for 25 minutes.

  2. Position knife blade in food processor bowl; add macaroons, and process until coarsely chopped. Combine chopped macaroons, 1/2 cup flour, 2 tablespoons sugar, and brown sugar in a medium bowl. Add margarine, and stir well. Set aside.

  3. Combine peaches and blueberries in an 8-inch square baking dish. Combine remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle over fruit mixture. Top with macaroon mixture. Bake, uncovered, at 350° for 30 minutes. Serve warm, and top each serving with 1/4 cup frozen yogurt.

Light and Luscious