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Pear and Cranberry Cast-Iron Crisps




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Recipe By American Diabetes Association

For those following a diabetic diet, this rustic dessert fits only uses 2 carbohydrate and 1 fat exchange — a manageable treat.

Nutrition Facts: Carbohydrate exchanges 2, Fat exchanges 1.
Amount per Serving: Calories 180, Calories from Fat 55, Total Fat 6 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 5 mg, Sodium 30 mg (without added salt), Potassium 145 mg, Total Carbohydrate 31 g, Dietary Fiber 2 g, Sugars 21 g, Protein 1 g, Phosphorus 30 mg.

Servings: 6
Serving size: ½ cup (1/3 of one skillet)
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients

For the Crumb Topping:

  • ¼ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons nonhydrogenated margarine (such as Promise or Canoleo)
  • 1 tablespoon chilled unsalted butter, cut into small bits

For the Pear and Cranberry Filling:

  • 4 small (about 5 ounce each) Bosc or D’Anjou pears, peeled and chopped (about 3 cups)
  • ¼ cup dried cranberries
  • ½ tablespoon sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons slivered almond

Directions

    1. Preheat the oven to 375°F. Coat two 6½-inch cast-iron skillets with cooking spray. Set aside.
    2. Prepare the topping: In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. With a pastry blender or two knives, cut in the margarine and butter until coarse crumbs are formed. Set aside. You should have about 3/4 cup of topping.
    3. For the pear and cranberry filling, mix together all the ingredients in a bowl. Divide the pear-cranberry mixture between the two cast-iron skillets, using about 1½ cups of the mixture per skillet. Top the mixture with the crumb topping, dividing it evenly between the two skillets.
    4. Put the skillets directly onto the oven rack, and bake uncovered for 20 minutes. Sprinkle the top of each crisp with the slivered almonds. Raise the heat to 400°F. Continue to bake the crisps for 5 minutes, or until the topping is light brown and crisp. Remove the crisps from the oven. You can serve directly from the skillets if desired.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



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