This is a recipe from Eating Well magazine with a few changes. It is delicious and nutritious and can be served for dessert or even eaten for breakfast served with vanilla yogurt.
I made it using fresh peaches (peeled, pitted and sliced) and blueberries and love the combination (although it is delicious with just blueberries too). I used almonds for the nuts and olive oil in place of the canola oil. It was easy and the kids can help out with preparation.
It was enjoyed by all!