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Diabetic Cherry Crisp
1 can (20 ounces) reduced-calorie cherry pie filling
1/2 cup crushed cornflakes
1/4 cup raw quick-cooking rolled oats
1/4 cup light brown sugar, packed to measure
2 tablespoons Butter Buds Sprinkles *see note below
1 teaspoon ground cinnamon
2 tablespoons reduced-calorie margarine, melted
Nonfat frozen vanilla yogurt, optional
Preheat the oven to 400F. Spray an 8-inch square baking pan with nonstick cooking spray. Pour the pie filling into the pan.
In a small bowl, combine the cornflakes, oats, sugar, Butter Buds and cinnamon; stir in the margarine. Sprinkle over the pie filling. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. Serve with nonfat frozen vanilla yogurt, if desired.
Makes 6 servings.
Per Serving (1/6 crisp):
180 calories, 1 g protein, 40 g carbohydrate, 2 g fat, 1 g saturated fat, 0 mg cholesterol, 195 mg sodium
Diabetic Exchanges:
1-1/2 starch/bread exchanges, 1 fruit exchange
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
