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Recipes Desserts Cobblers and Crisps
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| Servings: | 6 |
| Author Notes: |
This diabetic friendly recipe was given to us by diabetic cooking guru Marilyn Helton. Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence." And she's got the recipes to prove it. This recipe came to Marilyn courtesy of the American Institute for Cancer Research. For more diabetic friendly recipes and diabetic cooking tips visit Marilyn's website Cinnamon Hearts. |
| Ingredients: |
Filling: 3/4 cup sugar 2 tablespoons all purpose flour 1 teaspoon cinnamon 1 teaspoon finely grated orange zest 4 cups coarsely chopped (3/4-inch pieces) rhubarb 2 cups sliced strawberries Topping: 1 cup all purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons margarine, chilled and cut in bits 2/3 cup low fat buttermilk |
| Instructions: |
Preheat oven to 400°F.
In bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss to mix. Spread mixture in an 8-cup shallow glass or ceramic baking dish (do not use metal); bake in for 10 minutes. Topping: Per Serving (made with sugar and without whipped topping): Exchanges: |
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