This fruit-based dessert crisp is high in fiber, thanks to the crunchy topper made with whole-wheat flour, oats and pine nuts. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 375 degrees F. For topping, in a medium bowl, stir together the 1/2 cup flour, 1/4 cup sugar and the oats. Using a pastry blender, cut in vegetable oil spread until the mixture resembles coarse crumbs. Stir in pine nuts.

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  • For filling, in a large bowl, stir together 1/4 cup sugar, the 2 tablespoons flour and the nutmeg. Add pear slices, cherries and almond extract. Toss gently to coat. Transfer filling to an ungreased 2-quart rectangular or square baking dish. Sprinkle topping over filling.

  • Bake for 30 to 35 minutes or until filling is bubbly and topping is lightly browned. Cool in dish on wire rack about 20 minutes. Serve warm.

Tips

Tip: If using a sugar substitute, we recommend Splenda(R) Granular or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition Per Serving with Substitute: 146 cal., 21 g carb. Exchange: 1 other carb. Carb choices: 1 1/2.

Nutrition Facts

181 calories; 6.5 g total fat; 1.4 g saturated fat; 38 mg sodium. 155 mg potassium; 29.7 g carbohydrates; 3.1 g fiber; 19 g sugar; 2.6 g protein; 289 IU vitamin a iu; 4 mg vitamin c; 5 mcg folate; 9 mg calcium; 1 mg iron; 10 mg magnesium;

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