Orange-Grapefruit Cobbler

Orange-Grapefruit Cobbler

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From: Diabetic Living Magazine

The sweetness in this fruity treat mostly comes from the fruit, making it a healthier, diabetic-friendly option.

Ingredients 9 servings

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Original recipe yields 9 servings
Nutrition per serving may change if servings are adjusted.
  • Filling
  • 3 tablespoons sugar or sugar substitute equivalent to 3 tablespoons sugar (see Tip)
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ¼ cup water
  • 6 navel or Cara Cara oranges, peeled, seeded, and sectioned
  • 2 pink or red grapefruit, peeled, seeded, and sectioned (1 cup)
  • Topping
  • 1 cup all-purpose flour
  • 1 tablespoon sugar or sugar substitute equivalent to 1 tablespoon sugar (see Tip)
  • 1½ teaspoons baking powder
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon salt
  • 2 tablespoons butter
  • ⅓ cup plain low-fat yogurt
  • ¼ cup refrigerated or frozen egg product (thawed) or 1 egg, lightly beaten
  • 1 tablespoon fat-free milk
  • 2 tablespoons flaked coconut, toasted (see Tip) (optional)
  • 9 tablespoons fat-free frozen whipped dessert topping, thawed (optional)


  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. To prepare the filling: in a medium saucepan, stir together sugar, cornstarch, ginger, and nutmeg. Stir in the water. Cook and stir until thickened. Gently stir in orange and grapefruit sections.
  3. To prepare the topping: in a medium bowl, stir together flour, sugar, the baking powder, ginger, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together yogurt, egg, and milk. Add yogurt mixture to flour mixture, stirring just until moistened.
  4. Spoon filling into a 2-quart square baking dish. Using two spoons, drop the topping into nine mounds onto hot filling.
  5. Bake for 20 to 25 minutes or until a wooden toothpick inserted into topping comes out clean. Cool slightly. If desired, sprinkle with toasted coconut and/or top with dessert topping. Serve warm.
  • Tip: Sugar Substitutes: Choose from Splenda® Granular, Sweet'N Low® bulk or packets, Truvia®, or Nevella®. Follow package directions to use product amount equivalent to 3 tablespoons and 1 tablespoon sugar. Nutrition Facts Per Serving with Substitute: same as below, except 153 cal., 29 g carb.
  • To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

Nutrition information

  • Serving size: 1 mound topping and about ⅓ cup fruit mixture
  • Per serving: 172 calories; 3 g fat(2 g sat); 3 g fiber; 34 g carbohydrates; 4 g protein; 75 mcg folate; 7 mg cholesterol; 18 g sugars; 996 IU vitamin A; 64 mg vitamin C; 84 mg calcium; 1 mg iron; 111 mg sodium; 282 mg potassium
  • Nutrition Bonus: Vitamin C (107% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 other carbohydrate, ½ fat

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