Whole-wheat flour and fat-free milk lighten up this fruit dessert recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

164 calories; 4.2 g total fat; 2.5 g saturated fat; 10 mg cholesterol; 87 mg sodium. 191 mg potassium; 30.1 g carbohydrates; 2.9 g fiber; 15 g sugar; 3.1 g protein; 896 IU vitamin a iu; 8 mg vitamin c; 36 mcg folate; 45 mg calcium; 1 mg iron; 16 mg magnesium;