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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
1 hr 35 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; protein 2g 4% DV; carbohydrates 32g 10% DV; exchange other carbs 2; dietary fiber 4g 16% DV; fat 5g 8% DV; saturated fat 2g 10% DV; cholesterol 7mg 2% DV; sodium 55mg 2% DV.