Diabetic Recipe of the Week: Blueberry Crisp

Makes: 9
Serving Size: 1/9 recipe
Ingredients
Non-stick cooking spray
4 Tbsp. Splenda Sugar Blend
1 1/2 Tbsp. whole wheat flour
1 1/2 tsp. ground cinnamon
1 tsp. pure vanilla extract
6 cups frozen (partially thawed) or fresh blueberries
1 cup old-fashioned oats, uncooked
1/3 cup coarsely chopped almonds
1/3 cup chopped walnuts
4 Tbsp. melted Smart Balance Light margarine
Preparation
1. Preheat oven to 350 degrees. Lightly coat an 8-inch baking dish with nonstick cooking spray.
2. Combine 2 Tbsp. of the Splenda, flour, 1 tsp. of the cinnamon, and vanilla. Mix well. Fold in the blueberries until the fruit is evenly coated. Spoon into the baking dish.
3. Combine the remaining ingredients; mix well. Sprinkle evenly over the fruit. Bake for 35 to 40 minutes, or until the topping is golden and the fruit is bubbly. Serve warm.
This recipe is from Diabetes Forecast Magazine
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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