FRUIT CRISP DIABETIC-FRIENDLY
A luscious fruit cobbler and a crumbly topping...and "Diabetic Friendly" too... an AWESOME treat!
Provided by penny jordan
Categories Other Desserts
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. PREHEAT: Oven to 350 degrees F. SPRAY:9x9x2-inch baking dish or cake pan with nonstick cooking spray.
- 2. FOLLOW THIS SEQUENCE FOR THE REMAINDER OF THE INGREDIENTS: 1.) Pie filling on bottom of baking dish. 2.) Crushed pineapple in its own juice. 3.) Mix pineapple with pie filling. 4.) MIX 1 Cup cake mix with 1 tsp. cinnamon and nuts and sprinkle on top of pie filling & pineapple mixture. 5.) Put butter by 1/2 teaspoonfulls all over cake mix/cinnamon & nuts mixture. 6.) Sprinkle lightly with additional cinnamon & sugar mixture (if desired). 7.) Bake at 350 degrees for 50-60 minutes. 8.) Cool on cooling rack 15-20 minutes OR serve hot with thawed sugar-free or fat-free whipped topping if desired. 9.) ENJOY! 10.) REFRIGERATE covered leftovers.
BLUEBERRY CRISP (DIABETIC)
Make and share this Blueberry Crisp (Diabetic) recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Filling:.
- Toss together flour and sugar.
- Mix together with blueberries and place in a 9x9 inch glass baking dish.
- Topping:.
- Mix all topping ingredients together.
- Sprinkle on top of blueberry filling.
- Bake at 350 degrees for 45 minutes.
- Makes 6 servings.
- Per Serving:.
- 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.
Nutrition Facts : Calories 113.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.5, Carbohydrate 17.6, Fiber 2.4, Sugar 8.8, Protein 1.4
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