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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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; 5.6 g total fat; 2.9 g saturated fat; 20 mg cholesterol; 114 mg sodium. 155 mg potassium; 31.2 g carbohydrates; 2.1 g fiber; 20 g sugar; 2.3 g protein; 194 IU vitamin a iu; 25 mg vitamin c; 27 mcg folate; 36 mg calcium; 1 mg iron; 14 mg magnesium;