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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

 

 

 


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