- 3 cups fresh or frozen sliced peaches, thawed
- 1 cup fresh or frozen blueberries, thawed
- 4 tablespoons hot caramel ice cream topping
- 4 tablespoons granola without raisins
- 2 cups low-fat frozen yogurt
- Divide the peaches and blueberries among four 8-oz. ramekins. Top each with caramel and granola. Microwave, uncovered, on high for 1-2 minutes or until bubbly. Top each with a scoop of frozen yogurt. Yield: 4 servings.
Originally published as Fruit & Granola Crisp with Yogurt in Simple & Delicious December/January 2013, p27
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