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

Diabetic Living Magazine




Instructions Checklist
  • Preheat oven to 400 degrees F.

  • 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.

  • 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.

  • Spoon filling into a 2-quart square baking dish. Using two spoons, drop the topping into nine mounds onto hot filling.

  • 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(R) Granular, Sweet'N Low(R) bulk or packets, Truvia(R), or Nevella(R). 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 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

Nutrition Facts

172 calories; 3 g total fat; 1.8 g saturated fat; 7 mg cholesterol; 111 mg sodium. 282 mg potassium; 34 g carbohydrates; 3.4 g fiber; 18 g sugar; 3.9 g protein; 996 IU vitamin a iu; 64 mg vitamin c; 75 mcg folate; 84 mg calcium; 1 mg iron; 19 mg magnesium;