INGREDIENTS

2 cups fresh or frozen unsweetened peach slices
1/2 cup fresh or frozen unsweetened red raspberries
1 1/2 teaspoons sugar
1 1/2 teaspoons quick-cooking tapioca
10 Keebler® Vanilla Wafers (crushed to 1/2 cup)
2 tablespoons chopped pecans
1/2 cup fat free plain Greek yogurt
1/2 teaspoon vanilla

DIRECTIONS

1. Thaw peaches and/or raspberries, if frozen. In medium bowl toss together peaches, raspberries, sugar and tapioca. Spoon into four 8-ounce custard cups or one 8 x 4 x 2-inch loaf pan.

2. In small bowl toss together KEEBLER Vanilla Wafers and pecans. Sprinkle over fruit. Bake at 375°F until bubbly. (Allow 15 to 20 minutes for custard cups or 20 to 25 minutes for loaf pan.)

3. Meanwhile, in small bowl whisk together yogurt and vanilla. Serve over warm fruit mixture.

NUTRITIONAL PANEL

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