Shortbread "Flatbreads" with Ruby Chutney

Shortbread "Flatbreads" with Ruby Chutney

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From: Diabetic Living Magazine

Crispy shortbread triangles are capped with a four-fruit chutney in this dessert recipe.

Ingredients 15 servings

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Original recipe yields 15 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup all-purpose flour
  • ¼ cup white whole wheat flour or whole wheat flour
  • 3 tablespoons granulated sugar (see Tips)
  • ¼ cup chilled butter, cut up
  • ¼ cup chilled 60 to 70% tub-style vegetable oil spread
  • ¾ cup fresh cranberries
  • ¼ cup dried tart cherries
  • 3 tablespoons packed brown sugar (see Tips)
  • 2 tablespoons red wine vinegar or balsamic vinegar
  • 2 tablespoons pomegranate juice or cranberry juice
  • ½ cup fresh or frozen unsweetened red raspberries
  • ¼ cup finely chopped pecans, toasted


  • Prep

  • Ready In

  1. Preheat oven to 375°F. In a large bowl, stir together all-purpose flour, whole wheat flour, and granulated sugar. Using a pastry blender, cut in butter and vegetable oil spread until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead just until smooth.
  2. Between two pieces of waxed paper, roll dough to a 15x9-inch rectangle, about ⅛ inch thick. Using a pastry wheel or pizza cutter, cut dough into fifteen 3-inch squares. Cut each square diagonally in half to make triangles (30 triangles total). Using a large spatula, carefully transfer triangles to ungreased baking sheets. If dough tears when transferring to the baking sheets, use your fingertips to gently press dough back together.
  3. Bake about 8 minutes or just until edges start to brown. Transfer to a wire rack; let cool.
  4. In a small saucepan, combine cranberries, cherries, brown sugar, vinegar, and pomegranate juice. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, about 5 minutes or until mixture is thickened and liquid is syrupy. Stir in raspberries; remove from heat. Cool to room temperature.
  5. Serve chutney atop shortbreads and sprinkle with pecans.
  • Tips: We do not recommend sugar substitutes for this recipe.
  • To make ahead: Prepare as directed above. Place cooled flatbreads in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw at room temperature before serving. Cover chutney and store in the refrigerator for up to 1 week.

Nutrition information

  • Serving size: 2 flatbreads and 1 tablespoon chutney
  • Per serving: 131 calories; 7 g fat(3 g sat); 1 g fiber; 17 g carbohydrates; 1 g protein; 25 mcg folate; 8 mg cholesterol; 7 g sugars; 303 IU vitamin A; 1 mg vitamin C; 9 mg calcium; 1 mg iron; 54 mg sodium; 46 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 other carbohydrate

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