Whole-wheat flour and fat-free milk lighten up this fruit dessert recipe.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • For biscuit topping, in a medium bowl stir together all-purpose flour, whole wheat flour, 2 tablespoons of the granulated sugar, the baking powder, orange peel, and 1/2 teaspoon of the cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

  • For filling, in a medium saucepan stir together the cold water, cornstarch, the remaining 2 tablespoons granulated sugar, and the remaining 1/2 teaspoon cinnamon; add frozen cherries. Cook and stir until thickened and bubbly. Stir in apple slices; heat through. Reduce heat; keep filling hot.

  • In a small bowl stir together egg substitute and milk. Add to biscuit topping mixture, stirring just until moistened. Transfer hot filling to a 2-quart square baking dish. Immediately spoon topping into 9 small mounds on filling. Bake in a 400 degrees F oven for 18 to 20 minutes or until a wooden toothpick inserted near the center of a biscuit comes out clean. Serve warm.

Nutrition Facts

1/2 cup
164 calories; protein 3.1g; carbohydrates 30.1g; dietary fiber 2.9g; sugars 15.4g; fat 4.2g; saturated fat 2.5g; cholesterol 10.4mg; vitamin a iu 895.7IU; vitamin c 7.7mg; folate 35.6mcg; calcium 45.3mg; iron 1mg; magnesium 15.6mg; potassium 191.4mg; sodium 86.5mg.

1 fruit, 1 other carb, 1 fat