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Sun Aug 09, 2009 3:04 pm by Juju Ma
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Current date/time is Wed Nov 25, 2009 7:40 pm
Topic review
Diabetic Apple Pear Pie
by Admin on Tue Oct 14, 2008 5:33 pm
Diabetic Apple Pear Pie
(makes 12 servings)
3 firm Granny Smith or other tart apples
3 firm but ripe Red Bartlett pears
2 1/2 tablespoons (37.5 ml) fresh lemon juice
1/4 cup (48 g) sugar
1/2 teaspoon (2.5 ml) ground cinnamon
3 tablespoons (45 ml) no sugar added apricot preserves
1 pre-chilled 9-inch (23 cm) unbaked pastry shell
Preheat oven to 425°F (220°C). Peel and core the apples and pears; thinly slice. Gently toss with the lemon juice, 2 tablespoons (24 g) of the sugar, and the cinnamon. Alternate the apple and pear slices, arranging them in slightly overlapping in concentric circles. Sprinkle the fruit with the 2 remaining tablespoons (24 g) of sugar.
Bake for 15 minutes, reduce oven heat to 375°F (190°C), and continue to bake for another 30 to 40 minutes or until the fruit and crust are golden. In a small saucepan, heat preserves. Brush over the top of the hot fruit. Cool pie before serving.
Per serving: 152 calories (28% calories from fat), 2 g protein, 5 g total fat (0.4 g saturated fat), 27 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 25 mg sodium
Exchanges: 2 carbohydrate (1 bread/starch, 1 fruit), 1 fat
(makes 12 servings)
3 firm Granny Smith or other tart apples
3 firm but ripe Red Bartlett pears
2 1/2 tablespoons (37.5 ml) fresh lemon juice
1/4 cup (48 g) sugar
1/2 teaspoon (2.5 ml) ground cinnamon
3 tablespoons (45 ml) no sugar added apricot preserves
1 pre-chilled 9-inch (23 cm) unbaked pastry shell
Preheat oven to 425°F (220°C). Peel and core the apples and pears; thinly slice. Gently toss with the lemon juice, 2 tablespoons (24 g) of the sugar, and the cinnamon. Alternate the apple and pear slices, arranging them in slightly overlapping in concentric circles. Sprinkle the fruit with the 2 remaining tablespoons (24 g) of sugar.
Bake for 15 minutes, reduce oven heat to 375°F (190°C), and continue to bake for another 30 to 40 minutes or until the fruit and crust are golden. In a small saucepan, heat preserves. Brush over the top of the hot fruit. Cool pie before serving.
Per serving: 152 calories (28% calories from fat), 2 g protein, 5 g total fat (0.4 g saturated fat), 27 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 25 mg sodium
Exchanges: 2 carbohydrate (1 bread/starch, 1 fruit), 1 fat
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