Pineapple-Raisin Jumble
Yield
30 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pineapple, canned, crushed
|
|
| ½ | cup |
margarine
softened |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| 4 | teaspoons |
orange zest
grated |
|
| 1 | cup |
almonds
blanched, slivered, toasted |
*
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pineapple, canned, crushed
|
|
| 118 | ml |
margarine
softened |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
orange zest
grated |
|
| 237 | ml |
almonds
blanched, slivered, toasted |
*
|
| 237 | ml |
raisins, seedless
|
|
Directions
Drain pineapple well, pressing out excess liquid with back of spoon.
Reserve juice for beverage.
Beat margarine and sugar in large bowl until light and fluffy.
Stir in drained pineapple and vanilla.
Beat in flour and orange peel.
Stir in almonds and raisins.
Drop by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.
Bake in 350'F. oven 20 to 22 minutes until firm.
Cool on wire racks.
