In this tasty, easy-to-prepare dessert, nectarines and blueberries are sweetened with brown sugar and topped with a crunchy pistachio-oat topping. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 375 degrees F. For fruit filling, in a large bowl combine nectarine slices, 3 tablespoons of the brown sugar, 2 tablespoons of the flour and the cinnamon. Add blueberries and the water; toss to combine. Spoon mixture into a 2-quart square baking dish.

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  • For topping, in a medium bowl, stir together oats, remaining 2 tablespoons brown sugar and remaining 2 tablespoons flour. Using a pastry blender, cut in the butter until mixture is crumbly. Sprinkle topping onto fruit in dish. Top with nuts.

  • Bake 35 to 40 minutes or until the fruit filling is bubbly and topping is lightly browned. Cool slightly on a wire rack; serve warm.

Tips

Tip: If using a sugar substitute, choose Splenda(R) Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 5 tablespoons brown sugar. Nutrition Per Serving with Substitute: Same as below, except 152 calories, 22 g carbohydrate, 12 g sugar, 22 mg sodium, 247 mg potassium. Exchanges: 1 fat, 1 starch, 1/2 fruit. Carb choices: 1 1/2.

Nutrition Facts

166 calories; 6 g total fat; 2.2 g saturated fat; 8 mg cholesterol; 24 mg sodium. 258 mg potassium; 27.2 g carbohydrates; 3.3 g fiber; 16 g sugar; 3.4 g protein; 342 IU vitamin a iu; 6 mg vitamin c; 11 mcg folate; 25 mg calcium; 1 mg iron; 38 mg magnesium;