Fruit Crisp Diabetic Friendly Recipes

BLUEBERRY CRISP (DIABETIC)

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.

FRUIT CRISP DIABETIC-FRIENDLY

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.

DIABETIC TRIPLE BERRY CRISP

Steps:

• 1. Preheat oven to 350
• 2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and Splenda/sugar blend; set aside.
• 3. In a separate large bowl, combine flour, oats, Splenda brown/sugar blend, cinnamon, and nutmeg
• 4. Cut in butter until crumbly.
• 5. Press half of mixture in the bottom of a 9x13 inch pan.
• 6. Cover with berries.
• 7. Sprinkle remaining crumble mixture over the berries.
• 8. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.