Diabetic Recipes

Sautéed Apricots with Gingersnaps

(makes 4 servings)

1	teaspoon (4 g) margarine

4	medium ripe apricots, halved and pitted

2	purchased gingersnaps, crumbled

In a large nonstick sauté pan, melt margarine over medium-high heat. Add apricots and cook, turning occasionally, until heated through, about 5 minutes.
Transfer 2 apricot halves to each of 4 dessert bowls. Top with some of the crumbled gingersnaps. Serve hot.

Per serving:	40 calories (35% calories from fat), 1 g protein, 2 g total fat (0.e g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 107 mg potassium, 23 mg sodium
Diabetic exchanges:	1/2 carbohydrate (fruit), 1/2 fat

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.