Diabetic Recipe of the Week: Pear and Cranberry Crisps

Serves: 6
Serving Size: 1/2 cup (1/3 of one skillet)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
Crumb Topping

1/4 cup all-purpose flour
2 Tbsp. granulated sugar
2 Tbsp. light brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch of salt
2 Tbsp. nonhydrogenated margarine (such as Promise or Canoleo)
1 Tbsp. chilled unsalted butter, cut into small bit
Pear and Cranberry Filling
4 small (about 5 oz. each) Bosc or D'Anjou pears, peeled and chopped (about 3 cups)
1/4 cup dried cranberries
1/2 Tbsp. sugar
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
2 Tbsp. slivered almonds
Preparation
1. Preheat the oven to 375 degrees. Coat two 6 1/2 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 1 1/2 cups of the mixture per skillet. Top the mixture 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 degrees. 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.
This recipe is from Diabetes Forecast.
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
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Pear Cranberry Strudel

Makes: 8 servings
Preparation Time: 10 to 15 minutes
Cooking Time: 25 to 30 minutes
Ingredients
2 (15 oz.) cans light pear slices in juice, drained
1/3 cup frozen no sugar added cranberries, thawed and finely chopped
1/4 cup chopped walnuts
1 Tbsp. Splenda
1/2 tsp. cinnamon
6 frozen phyllo sheets, thawed
2 Tbsp. light margarine spread, melted
4 Tbsp. finely crushed graham cracker, cornflakes, or plain bread crumbs
8 Tbsp. fat-free whipped topping
Preparation
1. Preheat oven to 350 degrees.
2. Combine pears, cranberries, walnuts, Splenda, and cinnamon in a medium bowl and toss well. Set aside.
3. Remove the phyllo sheets from their package and lay them out flat. Cover them with a damp paper towel to prevent them from drying out. Place one phyllo sheet on a flat surface with the long edge parallel to the edge of the surface. Brush lightly with melted margarine and sprinkle lightly with crumbs. Place another sheet on top of the first, brush with margarine, and sprinkle with crumbs. Repeat with the remaining sheets.
4. Place pear filling onto the phyllo, creating a log about 2 inches away from one long edge. Gently roll filling in phyllo and place the rolled log seam side down on a sheet pan coated with cooking spray. Brush strudel lightly with any remaining margarine.
5. Bake strudel for 25 to 30 minutes or until browned and heated through. Let the strudel stand 5 minutes, sprinkle with cinnamon, and slice gently using a serrated knife.
6. Serve strudel with a tablespoon of the whipped topping.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.

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Diabetic Recipe of the Week: Cranberry and White Chocolate Treats

Serves: 48
Serving Size: 1 square
Ingredients
1 1/3 cups low-fat graham cracker crumbs
2 Tbsp. sugar
5 Tbsp. butter, melted
1/2 cup dried cranberries
1/3 white chocolate chips
1/3 cup chopped walnuts
1/2 cup natural wheat and barley nut-type cereal
1 can (14 oz.) fat-free sweetened condensed milk
Preparation
1. Preheat the oven to 350 degrees.
2. In a 13 by 9 by 2 baking pan, combine the graham cracker crumbs, butter, and sugar and press along the bottom of the pan. Sprinkle cranberries, white chocolate chips, walnuts, and cereal over the graham cracker crust.
3. Pour the condensed milk over the top and bake for 20 to 25 minutes, or until bubbly. Cut into squares to serve.

If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.