Home
Breads & Muffins
Candy
Desserts
Main Course
Misc. Recipes
Preserves
Source: The New Family Cookbook for People with Diabetes
1/4 cup margarine
1/4 cup quick cooking oats
1/4 cup all purpose flour
1 tablespoon brown sugar (could use brown sugar replacement)
1/2 pint fresh raspberries
1 large Granny Smith or other tart cooking apple, peeled, cored and cut into 1/4" slices
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla
Preheat oven to 400F. Prepare an 8" round baking dish or 4 small oven proof ramekins with non-stick spray.
Combine the margarine, oats, flour and brown sugar in a small bowl until; set aside.
Combine the remaining ingredients, tossing gently to coat the fruit. Pour into the prepared dish(es). Top with oats mixture.
Bake for 15-20 minutes, or until the top is slightly browned and crisp.
Nutritional information per serving: (1/4 of crisp) calories 210, fat 12g, cholesterol 0mg, sodium 135mg, carohydrate 25g, dietary fiber 4g, sugars 12g, protein 2g
Exchange: 1/2 starch, 1 fruit, 2 1/2 fat
