.
Ingredients:
refrigerated butter-flavored
cooking spray
1/2 pound (240 g) Bartlett
pears
1/3 cup (41 g) fresh or
frozen raspberries
1 tablespoon (15 ml) fresh
lemon juice
6 tablespoons (90 ml) skim
milk
1 1/2 tablespoons (13 g)
unbleached all-purpose flour
2 tablespoons (30 ml) liquid
egg substitute
1/4 teaspoon (1.25 ml) ground
cinnamon
1/8 teaspoon (0.6 ml) almond
extract
1 large egg white
1 tablespoon (12 g) sugar
1/2 tablespoon (6 g) reduced-fat
margarine
Instructions:
Preheat oven to 400°F
(200°C), Gas Mark 6. Lightly coat a 6-cup (1.2 l) shallow baking dish
with cooking spray.
Peel and core pears. Cut
each pear into 8 wedges. Arrange pears in the prepared dish. Sprinkle raspberries
between the pears. Sprinkle lemon juice over all.
In a small bowl, whisk together
skim milk, flour, egg substitute, cinnamon, and almond extract. Beat egg
white until it forms stiff peaks. Gently fold into milk-flour mixture.
Spoon over the fruit and sprinkle top with sugar. Dot with margarine.
Bake for 25 to 35 minutes,
until fruit is tender and topping is set. Let stand at room temperature
for at least 20 minutes before serving.
Nutrition Facts:
Amount Per Serving:
84 calories (12% calories
from fat), 3 g protein, 1 g total fat (0.2 g saturated fat), 16 g carbohydrate,
2 g dietary fiber, 0 cholesterol, 54 mg sodium
Diabetic exchanges:
1 carbohydrate (1/2 bread/starch, 1/2 fruit)
Quantity:
makes 4 servings
Courtesy Of: Diabetic-Recipes.com
|