BAKED FRUIT AMBROSIA

2 Medium oranges, cut into pieces
1 Ounce pineapple, canned, cut into pieces
½ Teaspoon orange peel
¼ Teaspoon ground cinnamon
2 Tablespoons shredded coconut
½ Cup fresh raspberries

Preheat oven to 350F. Peel and section oranges. Cut orange sections into bite-size pieces. Divide orange pieces and pineapple among four 6-ounce custard cups. Sprinkle with orange peel and cinnamon. Top with coconut. Bake about 15 minutes or until fruit is heated through and coconut is golden. If desired, garnish each serving with fresh raspberries. Serve warm.

Serving size: 1 Cup (6 oz.), ¼ of dish
Calories: 66
Fat: 1 g
Cholesterol: 0 mg
Carbohydrate: 14 g
Protein: 1 g
Sodium: 12 mg

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