Thursday, December 18, 2008

Hot Fruit Salad

3/4 c. Splenda baking blend
2 tbl butter or margarine
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
2 cans (15-1/4 oz each) sliced peaches, drained
2 cans (15-1/4 oz each) sliced pears, undrained
1 jar (23 oz) applesauce
1/2 c. dried apricots, chopped
1/4 c. dried cranberries

Spray the inside of a 3-qt slow cooker with cooking spray. Add all ingredients and stir. Cover and cook on high for 2 hrs or until heated through.

10 servings

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