Strawberry Cobbler Diabetic Food

LOW CARB STRAWBERRY COBBLER

Steps:

• Mix the fruit with the Splenda.
• Place the fruit in a greased 6x8" baking dish or equivalent shallow baking pan (a 9x5" loaf pan or a 9-inch metal pie plate would be about the right size).
• In medium bowl, beat butter and Splenda with a fork until creamy.
• Beat in eggs with fork until blended (it will look curdled).
• Mix in the almond flour and vanilla with fork.
• Dollop by large spoonfuls over fruit; it will spread while baking so don't be too fussy.
• Bake at 375ºF for 30 minutes or so, until topping is golden brown (it should be quite brown for the best flavor).
• Let stand a few minutes to cool slightly, then serve warm topped with whipped cream.

STRAWBERRY COBBLER - DIABETIC

Steps:

• Preheat oven to 375.
• Spread strawberries in greased 9x9"-inch baking dish. Sprinkle sugar substitute over strawberries.
• In medium bowl, combine Glucerna, flour, and margarine. Pour over strawberries.
• Bake 25-30 minutes, or until golden-brown.

STRAWBERRY & ELDERFLOWER COBBLER

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the strawberries in an oval, roughly 25cm, ovenproof dish with the vanilla, lemon, sugar and cordial. Roast in the oven for 10 mins, or until the strawberries are jammy but holding their shape. Remove the vanilla pod and discard. Mix a little of the strawberry juices into the cornflour, then add the cornflour mixture to the strawberries, combining well.
• For the cobbler topping, toss the flour with the sugar and a pinch of salt. Rub the butter into the flour mixture using your fingertips, then swiftly stir in 80ml buttermilk. If it looks dry, stir in the remaining 20ml. Spoon the cobbler mix over the strawberry base (about eight large spoonfuls), sprinkle over the demerara sugar and bake for 25-30 mins, or until the topping is lightly golden brown. Leave to rest for 10 mins, then serve with clotted cream or ice cream.Twist itSummer berries: Use a mixture of summer berries and up the sugar to 60g. Frozen summer berries work well - just leave out the cooking time for the fruit in step 1, toss the berries with the vanilla, lemon, sugar and cordial, then follow the method from step 2.Peach melba: Slice 3 ripe peaches and toss them with 400g raspberries in step 1 for a peach melba twist. Remove the elderflower cordial if doing this twist, and top the cobbler with flaked almonds before baking.Gooseberries: Simply use the same quantity of gooseberries and cordial, but increase the amount of sugar to 80g.

EASY FRUIT COBBLER WITH SPLENDA

Steps:

• Combine all of the ingredients except the fruit in a bowl.
• Pour it into an 8x8 pan coated with cooking spray.
• Add the fruit right on top.
• The crust will come up over the fruit and cover it.
• Bake in a 350 degree oven for 40 minutes.

DIABETIC APPLE COBBLER

Steps:

• Preheat oven to 350.
• The filling:.
• In a large bowl combine apples, 1/2 cup xylitol, 1 tbs honey, flaxseed meal, cinnamon, nutmeg, vanilla extract.
• Stir gently with a toss like motion to mix up all ingredients and coat all the apple pieces.
• Pour mixture into a greased baking dish.
• Do not worry about spreading out, it will naturally.
• Place 2 tbs butter on top the apple mixture.
• The topping:.
• Add all remaining ingredients to a mixing bowl and stir until smooth.
• Drop batter by the spoonful over the filling, spreading as even as possible.
• The batter will spread during baking.
• Bake for 1/2 hour at 350.