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Mixed Berry Bake

Source of Recipe

Diabetic Cooking Magazine - 2002
Mixed Berry Bake
Diabetic Cooking 2002

Exchanges
WW Points
Makes 6 servings

1-1/2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1 tablespoon fresh lemon juice
3 tablespoons frozen pineapple juice concentrate, divided
5 tablespoons all-purpose flour, 'divided'
3/4 cup uncooked old-fashioned oats
1/4 cup walnuts, finely chopped
3 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons margarine, melted


1. Preheat oven to 375°F. Spray 8-inch square glass or ceramic baking dish with nonstick cooking spray.

2. Combine berries, lemon juice and 2 tablespoons pineapple juice in medium bowl. Sprinkle with 2 tablespoons flour; toss gently. Spoon into prepared baking dish; set aside.

3. Combine oats, walnuts, sugar, cinnamon, remaining flour and pineapple juice in small bowl. Pour margarine over oat mixture; mix until moistened. Spoon over fruit mixture.

4. Bake about 30 minutes or until topping is golden brown and fruit is hot. Serve warm.


One serving equals: 212 Calories...8 gm Fat (1 gm Saturated)....34 gm Carbohydrate... 0 mg Cholesterol...6 gm Fiber...4 gm Protein...49 mg Sodium. ++++ Exchanges: 1/2 starch...2 fruit....1-1/2 fat ++++ WWP: 4