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Serves 8. Each serving is one and a half 5 A Day servingslogo-5aday_small02
Source: California Fresh Apricot Council

8 fresh apricots (1 lb), sliced
1/3 cup sugar
2 cups pitted fresh cherries (½ lb)
1 tbsp flour
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 tsp salt
1 1/2 tbsp plus 1 tsp sugar
2 tsp baking powder
1/2 tsp grated orange peel
4 Tbsp unsalted butter, chilled
3/4 cup non-fat milk

Heat oven to 375°F.

Combine apricots and 1/3 cup sugar; set aside.
Combine cherries and 1 Tbsp flour; set aside.

Combine dry ingredients; reserve 1 tsp sugar.
Stir in orange peel.
Cut in butter until mixture resembles coarse meal.
Add milk; stir just to moisten dry ingredients.

Combine fruit in buttered 1½ quart baking dish; spoon batter over top.

Sprinkle with remaining sugar.

Bake 25 to 30 minutes or until golden brown.
Cool slightly and serve.

Nutrition information per serving: Calories 246, Protein 4g, Fat 6g, Calories From Fat 22%,
Cholesterol 16mg, Carbohydrates 43g, Fiber 3g, Sodium 105mg


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