Ingredients:

Filling:
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup water
4 cups assorted Chilean fresh fruits (sliced peaches,
plums, nectarines, peeled apples, green or red seedless grapes)

Topping:
1 cup all-purpose flour
2 tablespoons sugar
11/2 teaspoons baking powder
Dash salt
3 tablespoons cold margarine, cut into pieces
1/3 cup nonfat yogurt

Methods:

In large saucepan, combine sugar, cornstarch and spices. Gradually stir in water to blend. Cook and stir over medium heat until mixture thickens and boils, 2 to 3 minutes. Combine with your choice of fruits in buttered, 9-inch square baking dish. Set aside.

In bowl, combine flour, sugar, baking powder and salt. Cut in margarine to resemble coarse meal. Stir in yogurt to form dough. Knead on floured surface several times, then pat out to about _-inch thickness. Cut into desired shapes using 2-inch cookie cutters. Arrange over filling; sprinkle lightly with additional sugar. Bake in 425-degree oven 20 minutes, or until fruit is tender and topping golden. Serve warm, with frozen yogurt if desired.

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