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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary test

active:
40 mins
total:
50 mins
Servings:
15
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees 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.

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  • Between two pieces of waxed paper, roll dough to a 15x9-inch rectangle, about 1/8 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.

  • Bake about 8 minutes or just until edges start to brown. Transfer to a wire rack; let cool.

  • 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.

  • Serve chutney atop shortbreads and sprinkle with pecans.

Tips

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 Facts

131 calories; protein 1.4g; carbohydrates 16.6g; dietary fiber 1.1g; sugars 7.3g; fat 6.8g; saturated fat 2.5g; cholesterol 8.2mg; vitamin a iu 302.5IU; vitamin c 1.3mg; folate 24.9mcg; calcium 8.8mg; iron 0.6mg; magnesium 4.8mg; potassium 45.7mg; sodium 53.8mg.
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