The topping for this low-sugar dessert is made with whole grain cereals. It's easy to prepare and a good source of fiber. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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 with foil and bake for 30 to 40 minutes or just until pears or apples are tender.

  • Meanwhile, to prepare the 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.

  • Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped dessert topping.


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

169 calories; 5 g total fat; 2 g saturated fat; 7 mg cholesterol; 55 mg sodium. 32 g carbohydrates; 4 g fiber; 2 g protein;