Diabetic Recipes
Fresh Apple or Pear Crisp
(makes 2 servings)
Reprinted from The Joslin Diabetes Quick & Easy Cookbook (Fireside/Simon &
Schuster, November 1998)
This versatile recipe can be switched with different fruit combinations; try apples with
raspberries, pears with blackberries, or next summer, apricots with blueberries. It's the
kind of recipe you'll use again and again--dessert couldn't be easier or tastier!
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refrigerated butter-flavored cooking spray
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1
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4-ounce (120 g) Granny Smith apple or Bartlett pear, peeled, quartered, cored, and cut in
1-inch (2.5 cm) pieces
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1/2
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cup (62 g) fresh raspberries or fresh blackberries
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1
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tablespoon (15 ml) fresh lemon juice
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1/2
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teaspoon (2.5 ml) grated lemon zest
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1
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packet sugar substitute
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1/2
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teaspoon (2.5 ml) sugar
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1/2
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teaspoon (2.5 ml) ground cinnamon
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1/8
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teaspoon (0.6 ml) ground nutmeg
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1 1/2
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tablespoons (13 g) unbleached all-purpose flour
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1
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tablespoon (5 g) rolled oats
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1
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tablespoon (12 g) reduced-fat margarine
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- Preheat oven to 425°F (220°C), Gas Mark 7. Lightly coat two 2/3-cup (160 ml)
soufflé dishes or oven-proof dessert cups with cooking spray.
- Combine the fruits with the lemon juice and zest. Divide evenly between the two dessert
cups.
- Using a fork or your fingers, combine the sugar substitute, sugar, cinnamon, nutmeg,
flour, rolled oats, and margarine to make a crumble topping. Sprinkle on top of the fruit.
Bake until crisp and the fruit is cooked, about 15 minutes. Cool on a wire rack. Serve warm.
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Per serving:
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119 calories (24% calories from fat), 3 g total fat (0.5 g saturated fat), 2 g protein,
22 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 68 mg sodium
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Diabetic exchanges:
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1 1/2 carbohydrate (1/2 bread/starch, 1 fruit)
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