Add fiber and whole-grains to this healthy, diabetes-friendly dessert by using whole-wheat flour for the biscuit top.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees Fahrenheit.

  • In a very large bowl, stir together the 1/3 cup sugar, the cornstarch and cinnamon; add peaches and toss gently to mix. Gently stir in the water. Spread fruit mixture evenly in a 3-quart rectangular baking dish. Set aside.

  • In a medium bowl, stir together whole-wheat flour, the 2 tablespoons sugar, the baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened. Knead mixture gently to shape into a ball.

  • On a lightly floured surface, roll dough to 1/2-inch thickness. Using a 2- to 2-1/2-inch star cookie cutter, cut out 12 stars, rerolling as needed. Arrange dough stars atop fruit mixture.

  • Bake for 25 to 30 minutes or until stars are lightly browned and fruit mixture is bubbly in the center. Cool for 30 minutes. Serve warm. If desired, serve with frozen yogurt.


Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1/3 cup and 2 tablespoons of granulated sugar. Nutrition analysis per serving: same as below except 147 calories, 28 carbohydrate. Exchanges: 1/2 other carbohydrate.

Nutrition Facts

1 star with 2/3 cup peach mixture
175 calories; protein 3g; carbohydrates 34g; dietary fiber 4g; fat 4g; saturated fat 3g; cholesterol 11mg; sodium 129mg.

1 fat, 1 fruit, 1 other carbohydrate