RECIPE: Diabetic Apple Cinnamon Cobbler
Here's a dessert recipe for diabetics that uses fructose instead of regular white sugar (sucrose). Fructose has a lower glycemic index and is also sweeter, meaning less is required in the recipe.
=== APPLE FILLING ===
4 medium baking apples peeled, and
1 cup water
2 teaspoons cinnamon
2 tablespoons cornstarch or arrowroot
1/4 cup fructose
=== BISCUITS ===
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/4 cup canola oil
1 tablespoon honey
1/2 cup low-fat buttermilk
Preheat the oven to 375 degrees.
Cook the apple filling ingredients in a large saucepan over medium heat until apples are soft and mixture is thickened, about 10 minutes. Pour the apple mixture into a casserole dish.
Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until it is well distributed. Add the honey and buttermilk. Stir with a fork until the flour mixture is moist. Add additional milk, if necessary.
Drop the biscuit dough by tablespoons on top of the apples. Place the casserole in the oven and bake for 20 minutes until biscuits are golden brown. Serve warm.
This recipe yields 6 servings. Serving size: 1/2 cup fruit filling, 1 (2-inch) biscuit. Recipe Source: Best Diabetic Dessert Recipes
Exchanges Per Serving: 2 1/2 Carbohydrate, 1 1/2 Monounsaturated Fat.
Nutrition Facts: Calories 258; Calories from Fat 92; Total Fat 10g; Saturated Fat 1g; Cholesterol 1mg; Sodium 83mg; Carbohydrates 41g; Dietary Fiber 4g; Sugars 23g; Protein 4 g.