Who doesn't love a strawberry-rhubarb sweet treat in the spring? This one adds raspberries into the mix, and has a scrumptiously sweet topping made with crushed chocolate biscotti.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
1 hr 40 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. For topping, in a medium bowl combine the crushed biscotti, all-purpose flour, brown sugar, whole-wheat flour and salt. Using your fingers, work butter into biscotti mixture until incorporated.

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  • In a large bowl stir together the sugar, brown sugar, all-purpose flour and vanilla. Add fruit; toss gently to coat.

  • Coat a 2-quart shallow baking dish with cooking spray. Transfer fruit mixture to prepared dish. Sprinkle with topping.

  • Bake 40 minutes or until filling is thickened and bubbly. Cool 30 minutes before serving. If desired, serve with whipped topping and sprinkle with additional crushed biscotti.

Tips

Tip: If using a sugar substitute, we recommend Splenda(R) Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to 1/2 cup brown sugar, dividing it between the topping and filling. We recommend Splenda(R) Sugar Blend to substitute for the granulated sugar. Follow package directions to use product amount equivalent to 1/3 cup granulated sugar. Nutrition Per Serving with Substitutes: Same as below, except 156 cal., 23 g carb. (12 g sugars). Exchanges: 0.5 Other Carb. Carb Choice: 1.5.

Nutrition Facts

180 calories; protein 2.3g 5% DV; carbohydrates 31.2g 10% DV; exchange other carbs 2; dietary fiber 2.1g 8% DV; sugars 20.3g; fat 5.6g 9% DV; saturated fat 2.9g 15% DV; cholesterol 19.6mg 7% DV; vitamin a iu 194IU 4% DV; vitamin c 25.5mg 43% DV; folate 27.2mcg 7% DV; calcium 36mg 4% DV; iron 0.8mg 4% DV; magnesium 13.9mg 5% DV; potassium 154.8mg 4% DV; sodium 113.7mg 5% DV.