Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Baking 101 Baking 101

*~ Diabetic Friendly Crisps & Cobblers ~*

Posted by on Apr. 28, 2011 at 5:27 PM
  • 10 Replies


Walnut Berry-Cherry Crisp

Walnut Berry-Cherry Crisp

Blueberries, flaxseeds, and oats make this fresh-tasting fruit crisp a winner for diabetic meal plans or just healthful eating in general.


CARB GRAMS PER SERVING: 23

2cups fresh or frozen blueberries
2cups frozen unsweetened pitted tart red cherries
2tablespoons all-purpose flour
1tablespoon honey
2tablespoons flaxseeds, toasted*
1/2cup rolled oats
1/3cup chopped walnuts
2tablespoons all-purpose flour
2tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar
2tablespoons canola oil
2cups vanilla frozen yogurt (optional)

1. Thaw fruit, if frozen (do not drain). Preheat oven to 375 degrees F. In a medium bowl, combine blueberries, cherries, 2 tablespoons flour, and the honey. Divide blueberry mixture among eight 6-ounce ramekins or custard cups or spoon blueberry mixture into a 1-1/2-quart casserole.

2. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder. In a medium bowl, stir together ground flaxseeds, oats, walnuts, 2 tablespoons flour, the brown sugar, and oil. Sprinkle over fruit mixture.

3. Bake for 15 to 20 minutes for ramekins or custard cups or 25 to 30 minutes for casserole or until topping is golden and fruit mixture is bubbly around edges. Serve warm. If desired, serve with frozen yogurt. Makes 8 (about 1/2-cup) servings.

*Test Kitchen Tip: To toast flaxseeds, place in a small dry skillet over medium heat. Cook and stir until the seeds are fragrant and begin to pop.

**Sugar Substitutes: Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 158 cal., 2 mg sodium, 20 g carbo. Carb choices: 1

Nutrition Facts Per Serving:

  • Calories171
  • Total Fat (g)9
  • Saturated Fat (g)1
  • Cholesterol (mg)0
  • Sodium (mg)3
  • Carbohydrate (g)23
  • Fiber (g)3
  • Protein (g)3
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Starch (d.e.).5
  • Fruit (d.e.).5
  • Other Carbohydrates (d.e.).5
  • Fat (d.e.)1.5
by on Apr. 28, 2011 at 5:27 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-10):
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:28 PM

Cheddar-Walnut Apple Cobbler

Cheddar-Walnut Apple Cobbler

The whole wheat biscuit-like topper helps soak up all the spicy, sweet juices from the baked apples and cranberries so you don't miss a delicious drop.

SERVINGS: 8 (2/3-cup) servings
CARB GRAMS PER SERVING: 26
3 tablespoons sugar*
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
6 cups 1-inch pieces unpeeled, cored red cooking apple (such as Jonathan or Rome)
1/4 cup dried cranberries or dried tart cherries (optional)
1/3 cup whole wheat pastry flour or whole wheat flour
1/3 cup all-purpose flour
1 1/2 teaspoons sugar*
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons butter
1/4 cup shredded reduced-fat sharp cheddar cheese (1 ounce)
3 tablespoons finely chopped toasted walnuts
1/4 cup fat-free milk
1 tablespoon fat-free milk

1. Preheat oven to 400 degrees F. In a large bowl, combine the 3 tablespoons sugar, the 2 tablespoons all-purpose flour, and the nutmeg. Add apple pieces and, if desired, dried cranberries. Transfer mixture to a 2-quart rectangular baking dish. Cover and bake for 10 minutes.

2. Meanwhile, for topping: In a medium bowl, combine whole wheat pastry flour, the 1/3 cup all-purpose flour, the 1 1/2 teaspoons sugar, the baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cheese and walnuts. Add the 1/4 cup milk all at once to flour mixture. Using a fork, stir just until moistened.

3. On a lightly floured surface, quickly knead dough for four to six strokes or until nearly smooth. Divide dough into six equal portions. Using your hands, roll each portion of dough into a 12-inch-long rope. Cut two of the ropes in half to make four 6-inch-long ropes. Uncover apples in dish; stir gently. Arrange the four long dough ropes atop apple mixture in straight rows about 1 1/2 inches apart, parallel to the long sides of the dish. Place the four short dough ropes across the dough ropes on the apple mixture to form a grid. If desired, weave to form a lattice. Brush dough with the 1 tablespoon milk.

4. Bake, uncovered, for 25 to 30 minutes more or until dough ropes are browned and apples are tender. Cool for 20 minutes on a wire rack. Serve warm. Makes 8 (2/3-cup) servings.

*Sugar Substitutes: We do not recommend using sugar substitute for this recipe.

Nutrition Facts Per Serving:

  • Servings: 8 (2/3-cup) servings
  • Calories161
  • Total Fat (g)6
  • Saturated Fat (g)3
  • Cholesterol (mg)10
  • Sodium (mg)115
  • Carbohydrate (g)26
  • Fiber (g)3
  • Protein (g)3
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Fruit (d.e.)1
  • Other Carbohydrates (d.e.).5
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:29 PM

Apple Crisp

Apple Crisp

There's nothing like this old-fashioned apple dessert to top off a home-cooked meal.

SERVINGS: 8 (1/2-cup) servings
CARB GRAMS PER SERVING: 24
5 cups sliced peeled cooking apple
2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons sugar*
1 teaspoon lemon juice
1/2 teaspoon apple pie spice
1/2 cup regular rolled oats
1/4 cup sugar or sugar substitute* equal to 1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon apple pie spice
3 tablespoons butter
   Frozen light whipped dessert topping, thawed (optional)

1. Preheat oven to 375 degrees F. For filling: in a large bowl combine apples, 2 tablespoons sugar or sugar substitute, lemon juice, and 1/2 teaspoon of the apple pie spice. Transfer apple mixture to a 2-quart square baking dish.

2. For topping: In medium bowl, combine oats, 1/4 cup sugar or sugar substitute, flour, and 1/4 teaspoon apple pie spice. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.

3. Bake for 30 to 35 minutes or until apple is tender and topping is golden brown. Serve warm. If desired, top with whipped topping. Makes 8 (1/2-cup) servings.

*Test Kitchen Tip: Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount that's equivalent to 2 tablespoons sugar.

Nutrition Facts Per Serving:

  • Servings: 8 (1/2-cup) servings
  • Calories142
  • Total Fat (g)5
  • Saturated Fat (g)2
  • Cholesterol (mg)12
  • Sodium (mg)33
  • Carbohydrate (g)24
  • Fiber (g)2
  • Protein (g)1
  • Diabetic Exchanges

  • Fruit (d.e.)1
  • Other Carbohydrates (d.e.).5
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:31 PM

 

gingered peach and pear crisp

Gingered Peach and Pear Crispingredients

  • 1  16-ounce can  peach slices (juice-pack), drained
  • 1  16-ounce can  pear halves (juice-pack), drained and cut up
  • 1  teaspoon  grated fresh gingerroot
  • 1/2  cup  finely crushed gingersnaps
  • 1/2  cup  quick-cooking rolled oats
  • 2  tablespoons  brown sugar

directions

1. In an 8-inch quiche dish or 8x1-1/2-inch round baking pan place the peaches, pears, and gingerroot. Toss to mix.

2. In a small mixing bowl stir together the gingersnaps, oats, and brown sugar. Sprinkle evenly over fruit. Bake in a 425 degree F oven for 15 to 20 minutes or until heated through. Makes 6 servings.

nutrition facts

  • Calories138, 
  • Total Fat (g)1, 
  • Saturated Fat (g)1, 
  • Cholesterol (mg)0, 
  • Sodium (mg)48,
  • Carbohydrate (g)32, 
  • Fiber (g)2, 
  • Protein (g)2, 
  • Percent Daily Values are based on a 2,000 calorie diet
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:32 PM

Very Cherry Peach Cobbler

Very Cherry Peach Cobbler

A tender, biscuit-like topper sets off the ripe, juicy peaches and dark, sweet cherries in this winning dessert.

SERVINGS: 8 (about 3/4-cup) servings
CARB GRAMS PER SERVING: 25
1 pound peaches, halved, pitted, and sliced, or one 16-ounce package frozen unsweetened peach slices, thawed*
1 pound dark sweet cherries, pitted, or one 16-ounce package frozen dark sweet cherries, thawed*
1/4 cup cold water
4 teaspoons all-purpose flour
3/4 cup all-purpose flour
2 tablespoons sugar or sugar substitute** equivalent to 2 tablespoons sugar
1 1/2 teaspoons baking powder
2 tablespoons butter
1  egg, slightly beaten
3 tablespoons fat-free milk
1 teaspoon sugar or sugar substitute** equivalent to 1 teaspoon sugar
1/8 teaspoon ground cinnamon
   Frozen fat-free whipped dessert topping, thawed (optional)

1. Preheat oven to 350 degrees F. Arrange sliced peaches and cherries in a 10-inch quiche dish. In a small bowl, combine the water and the 4 teaspoons flour; pour over fruit.

2. For cobbler dough: In a medium bowl, combine the 3/4 cup flour, 2 tablespoons sugar, and the baking powder. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Make a well in the center of the flour mixture; add egg and milk all at once. Stir just until moistened.

3. Drop dough by spoonfuls into 8 to 10 mounds on top of the fruit. In a small bowl, stir together 1 teaspoon sugar and the cinnamon; sprinkle over the dough.

4. Bake for 30 to 40 minutes or until a toothpick inserted into the topping comes out clean and fruit mixture is bubbly on edges. Cool slightly on a wire rack. Serve warm. If desired, serve with dessert topping. Makes 8 (about 3/4-cup) servings.

*Test Kitchen Tip:B> If using frozen fruit, thaw it completely but do not drain the fruit before adding to the quiche dish.

**Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amounts equivalent to 2 tablespoons and 1 teaspoon sugar.
Nutrition facts per serving with substitute: 142 cal., 25 carbo. Carb choices: 1.5.

Nutrition Facts Per Serving:

  • Servings: 8 (about 3/4-cup) servings
  • Calories142
  • Total Fat (g)4
  • Saturated Fat (g)2
  • Cholesterol (mg)34
  • Sodium (mg)77
  • Carbohydrate (g)25
  • Fiber (g)2
  • Protein (g)3
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Starch (d.e.).5
  • Fruit (d.e.)1
  • Fat (d.e.)1

 

dntbgmeb4cofe
by on Apr. 28, 2011 at 5:33 PM

Pear and Cherry Cobbler

Pear and Cherry Cobbler

Nothing tastes more comforting than the delicious goodness of hot fruit covered with a cinnamon-scented biscuit dough.

SERVINGS: 9 servings
CARB GRAMS PER SERVING: 30
1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon finely shredded orange peel
1/2 teaspoon ground cinnamon
3 tablespoons margarine or butter
1 16-ounce package frozen unsweetened pitted tart red cherries
4 teaspoons cornstarch
1/2 teaspoon ground cinnamon
3 to 4 medium pears (1 pound), peeled, cored, and thinly sliced (3 cups)
1  egg
1/4 cup fat-free milk
   Fat-free frozen yogurt (optional)

1. For biscuit topping, in a medium bowl stir together flour, 2 tablespoons of the sugar, the baking powder, orange peel, and cinnamon. Cut in margarine or butter until mixture resembles coarse crumbs. Set aside.

2. For filling, in a medium saucepan combine frozen cherries and 1/4 cup water, the remaining 2 tablespoons sugar, cornstarch, and cinnamon. Cook and stir until thickened and bubbly. Stir in pear slices; heat through. Reduce heat; keep hot.

3. In a bowl stir together egg and milk; add to topping mixture, stirring just until moistened. Transfer hot filling to a 2-quart square baking dish. Immediately spoon topping mixture into small mounds over filling. Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near center of a biscuit comes out clean. If desired, serve cobbler warm with frozen yogurt. Makes 9 servings.

Nutrition Facts Per Serving:

  • Servings: 9 servings
  • Calories172
  • Total Fat (g)5
  • Saturated Fat (g)1
  • Cholesterol (mg)24
  • Sodium (mg)117
  • Carbohydrate (g)30
  • Fiber (g)2
  • Protein (g)3
  • Vitamin A (DV%)10
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Starch (d.e.)1
  • Fruit (d.e.)1
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:34 PM

Cherry-Apple Cobbler

Cherry-Apple Cobbler

Make sure the fruit filling is hot when you spoon the biscuit batter over it. That way, the bottom of the "cobbled biscuit" will be thoroughly cooked.

SERVINGS: 9 (1/2-cup) servings
CARB GRAMS PER SERVING: 30
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup granulated sugar
1- 1/2 teaspoons baking powder
1 teaspoon finely shredded orange peel
1 teaspoon ground cinnamon
3 tablespoons butter or margarine
1/4 cup cold water
4 teaspoons cornstarch
1 16-ounce package frozen unsweetened pitted tart red cherries
3 cups thinly sliced apples (1 pound)
1/4 cup refrigerated or frozen egg substitute, thawed, or 1 egg
1/3 cup fat-free milk

1. For biscuit topping, in a medium bowl stir together all-purpose flour, whole wheat flour, 2 tablespoons of the granulated sugar, the baking powder, orange peel, and 1/2 teaspoon of the cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

2. For filling, in a medium saucepan stir together the cold water, cornstarch, the remaining 2 tablespoons granulated sugar, and the remaining 1/2 teaspoon cinnamon; add frozen cherries. Cook and stir until thickened and bubbly. Stir in apple slices; heat through. Reduce heat; keep filling hot.

3. In a small bowl stir together egg substitute and milk. Add to biscuit topping mixture, stirring just until moistened. Transfer hot filling to a 2-quart square baking dish. Immediately spoon topping into 9 small mounds on filling. Bake in a 400 degrees F oven for 18 to 20 minutes or until a wooden toothpick inserted near the center of a biscuit comes out clean. Serve warm. Makes 9 (1/2-cup) servings.

Nutrition Facts Per Serving:

  • Servings: 9 (1/2-cup) servings
  • Calories164
  • Total Fat (g)4
  • Saturated Fat (g)3
  • Monounsaturated Fat (g)1
  • Cholesterol (mg)10
  • Sodium (mg)87
  • Carbohydrate (g)30
  • Total Sugar (g)15
  • Fiber (g)3
  • Protein (g)3
  • Diabetic Exchanges

  • Fruit (d.e.)1
  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1

 

dntbgmeb4cofe
by on Apr. 28, 2011 at 5:35 PM

Pear-Rhubarb Crisp

Pear-Rhubarb Crisp

Not only do whole grain cereals increase the fiber in this low-sugar fruit crisp, they make the topping very easy to fix.

SERVINGS: 9 (2/3-cup) servings
CARB GRAMS PER SERVING: 32
4 medium Bartlett pears or cooking apples (such as Rome, Braeburn, or Jonathan), cored and thinly sliced
2 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb*
1/4 cup all-purpose flour
1/4 cup honey
2 tablespoons apple juice or apple cider
1 cup oat square cereal, crushed
1/4 cup whole bran cereal, crushed
1/4 cup sliced almonds or chopped pecans
2 tablespoons butter, melted
1 tablespoon honey
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed (optional)

1. Preheat oven to 375 degrees F. In a large bowl, combine pears or apples, rhubarb, and flour. Add the 1/4 cup honey and the apple juice; toss gently to coat. Transfer fruit mixture to a 2-quart square baking dish. Cover and bake for 30 to 40 minutes or just until pears or apples are tender.

2. Meanwhile, for topping: In a medium bowl, combine crushed cereals and nuts. Add butter and the 1 tablespoon honey; toss to coat. Sprinkle over partially baked fruit mixture. Bake, uncovered, about 10 minutes more or until fruit is very tender and topping is lightly browned.

3. Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped dessert topping. Makes 9 (2/3-cup) servings.

*Test Kitchen Tip: If using frozen rhubarb, measure while still frozen. Allow rhubarb to thaw in a large bowl about 1 hour or until the fruit is partially thawed but still icy; do not drain rhubarb. Continue as directed.

Nutrition Facts Per Serving:

  • Servings: 9 (2/3-cup) servings
  • Calories169
  • Total Fat (g)5
  • Saturated Fat (g)2
  • Cholesterol (mg)7
  • Sodium (mg)55
  • Carbohydrate (g)32
  • Fiber (g)4
  • Protein (g)2
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Starch (d.e.).5
  • Fruit (d.e.)1
  • Other Carbohydrates (d.e.).5
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:37 PM

Peach-Berry Cobbler

Peach-Berry Cobbler

To cut the calories and carbs even more, you can use a sugar substitute.

SERVINGS: 9 servings
CARB GRAMS PER SERVING: 28
4 cups sliced, peeled fresh peaches or one 16-ounce package frozen unsweetened peach slices, thawed
1/4 cup cold water
2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
4 teaspoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground allspice, cardamom, or cinnamon
1 recipe Biscuit Topping (see recipe below)
2 cups fresh raspberries or frozen lightly sweetened raspberries, thawed

1. For filling, in a medium saucepan, combine peaches, the water, sugar or sugar substitute, cornstarch, lemon juice, and allspice, cardamom, or cinnamon. Let stand for 10 minutes.

2. Meanwhile, preheat oven to 400 degree F. Prepare Biscuit Topping.

3. Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.

4. Immediately drop the Biscuit Topping into small mounds onto the hot filling.

5. Bake about 20 minutes or until browned and a toothpick inserted into topping comes out clean. Serve warm. Makes 9 servings.

Biscuit Topping: In a medium bowl, combine 1 cup all-purpose flour; 2 tablespoons sugar or sugar substitute* equivalent to 3 tablespoons sugar; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon ground allspice, cardamom, or cinnamon; and 1/8 teaspoon salt. In a small bowl, stir together 1/3 cup plain low-fat yogurt; 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten; and 2 tablespoons butter or margarine, melted. Add egg mixture to flour mixture, stirring just until moistened.

*Sugar Substitute: We recommend Splenda® granular, Equal® packets, or Equal® Spoonful. Be sure to use package directions to determine product amount equivalent to the specified amount of sugar.

Nutrition Facts Per Serving:

  • Servings: 9 servings
  • Calories150
  • Total Fat (g)3
  • Saturated Fat (g)1
  • Cholesterol (mg)8
  • Sodium (mg)126
  • Carbohydrate (g)28
  • Fiber (g)4
  • Protein (g)3
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Fruit (d.e.)1
  • Other Carbohydrates (d.e.)1
  • Fat (d.e.).5
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:38 PM

Old-Fashioned Peach Cobbler

Old-Fashioned Peach Cobbler

The key to great peach cobbler is starting with ripe fruit. Always taste peaches to make sure they're ripe and juicy. For a little more color and flavor, add a cup of fresh blueberries, raspberries, and/or blackberries.

CARB GRAMS PER SERVING: 34
1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
10 cups sliced pitted fresh peaches (3-1/2 to 4 pounds) or 10 cups frozen unsweetened peach slices, thawed
1/2 cup water
1-1/4 cups whole wheat flour
2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/2 cup buttermilk
4 cups vanilla frozen yogurt (optional)

1. Preheat oven to 400 degrees F. For filling: In a very large bowl, stir together the 1/3 cup sugar, the cornstarch, and cinnamon; add peaches and toss gently to mix. Gently stir in the water. Spread fruit mixture evenly in a 3-quart rectangular baking dish. Set aside.

2. For topping: In a medium bowl, stir together whole wheat flour, the 2 tablespoons sugar, the baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened. Knead mixture gently to shape into a ball.

3. On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 2- to 2-1/2-inch star cookie cutter, cut out 12 stars, rerolling as needed. Arrange dough stars atop fruit mixture.

4. Bake for 25 to 30 minutes or until stars are lightly browned and fruit mixture is bubbly in the center. Cool for 30 minutes. Serve warm. If desired, serve with frozen yogurt. Makes 12 servings (1 star plus about 2/3 cup peach mixture).

*Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup and 2 tablespoons sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 147 cal., 28 carbo. Exchanges: 0.5 other carbo.

Nutrition Facts Per Serving:

  • Calories175
  • Total Fat (g)4
  • Saturated Fat (g)3
  • Cholesterol (mg)11
  • Sodium (mg)129
  • Carbohydrate (g)34
  • Fiber (g)4
  • Protein (g)3
  • Diabetic Exchanges

  • Fruit (d.e.)1
  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1
dntbgmeb4cofe
by on May. 1, 2011 at 10:34 PM

Easy Pear Crisp

"Make this incredible pear crisp for your next fall gathering. The delicately spiced aroma will fill your home. Serve warm with vanilla ice cream."

Ingredients
Topping
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
3 graham crackers
1/4 cup light butter
1 teaspoon cinnamon
2 tablespoons all-purpose flour
Filling
3 cups peeled and sliced Bartlett pears
2 tablespoons all-purpose flour
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon lemon juice
3 tablespoons water
1/2 teaspoon cinnamon

Directions
1. Preheat oven to 350 degrees F. Spray an 8X8 inch baking dish with cooking spray. Set aside.

2. Place all topping ingredients in the bowl of a food processor. Blend until crumbly. Set aside

3. Toss together all filling ingredients. Place in prepared baking pan. Cover with topping.

4. Bake in preheated oven 40-45 minutes or until bubbling around the edges.

Note: Exchanges per Serving: 1 Fruit, 1 Fat

Nutrition Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 120
Calories from Fat: 45
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 70mg
Total Carbs: 20g
Dietary Fiber: 3g
Sugars: 10g
Protein: 2g

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

close Join now to connect to
other members!
Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN