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


Recipe Summary

1 hr 40 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

1/3 cup
180 calories; protein 2.3g; carbohydrates 31.2g; dietary fiber 2.1g; sugars 20.3g; fat 5.6g; saturated fat 2.9g; cholesterol 19.6mg; vitamin a iu 194IU; vitamin c 25.5mg; folate 27.2mcg; calcium 36mg; iron 0.8mg; magnesium 13.9mg; potassium 154.8mg; sodium 113.7mg.

1 fat, 1 other carbohydrate, 1 starch