Preparation time: 15 minutes
Baking time: 30–35 minutes
Butter-flavor cooking spray
1 can (15 ounces) sliced peaches in juice, drained
1 package (12 ounces) unsweetened frozen raspberries, thawed
1 cup quick-cooking oats, uncooked
2 tablespoons brown sugar
1 ½ teaspoons cinnamon
3 tablespoons reduced-calorie stick margarine, melted
2 tablespoons honey
Preheat oven to 350°F. Coat an 8" x 8" baking pan with cooking spray. Arrange peach slices evenly in the bottom of the pan. Sprinkle raspberries evenly over the peaches. Set aside.
In a bowl, combine oats, brown sugar, and cinnamon and mix with a fork, breaking up brown sugar clumps. Add margarine and honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 to 35 minutes, or until fruit is bubbly. Portion into six equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.
Yield: 6 servings
Serving size: 1/6 of recipe
Carbohydrate: 33 g
Protein: 3 g
Fat: 4 g
Saturated fat: 1 g
Sodium: 70 mg
Fiber: 4 g
Exchanges per serving: 1 starch, 1 fruit, 1 fat
Carbohydrate choices: 2 ½
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.
Reprinted with permission from Diabetes Self-Management. © 2009 R.A. Rapaport Publishing, Inc. Visit us at DiabetesSelfManagement.com.