Tree Fruit - Apples, Figs, Stone Fruits, Avocado, Citrus

[Zana]

Diabetic Friendly

Gingered Cranberry Pear Crisp

1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
4 cups sliced peeled fresh pears
1-1/2 cups fresh or frozen cranberries
3 tablespoons finely chopped crystallized ginger

TOPPING:
3/4 cup packed brown sugar
3/4 cup old-fashioned oats
2/3 cup all-purpose flour
6 tablespoons cold butter

In a large bowl, combine sugar and flour; stir in lemon juice. Add the pears, cranberries and ginger; toss to coat. Divide among six greased 10-oz. ramekins or custard cups.
In a small bowl, combine the brown sugar, oats and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit.
Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm. Yield: 6 servings.

Nutritional Facts 1 serving equals 466 calories, 12 g fat (7 g saturated fat), 30 mg cholesterol, 98 mg sodium, 89 g carbohydrate, 6 g fiber, 4 g protein.

Originally published as Gingered Cranberry Pear Crisp in Country Woman Christmas Annual 2008, p57

[Zana]

Diabetic Friendly

DIABETIC LEMON MERINGUE PIE

9" baked pie shell
3/4 cup equal
1 1/2 cups water
4 eggs - seperated
3 tablespoons butter
4 egg whites
1/4 cup equal
1/2 cup cornstarch
1/4 cup cold water
1/4 teaspoon salt
1/3 cup lemon juice
1 1/2 teaspoon lemon peel - sauers dried is good if
available
dash of salt


1. Combine 3/4 cup equal, 1 1/2 cups water &
1/4 teaspoon salt in a medium saucepan
2. Heat to boil
3. Combine cornstarch & 1/4 cup cold water
4. Stir to blend
5. Add to boiling mix
6. Stir constantly
7. Cook & stir till clear & thick
8. Remove from heat
9. Beat lemon juice & eggs yolk together
10. Slowly stir in to hot mix
11. Return to heat
12. Cook until boils
13. Stir in butter & lemon peel
14. Cover & cool to room temperature
15. Beat egg whites & dash of salt till soft peaks form
16. Gradually add 1/4 cup equal
17. Beat till stiff peaks form
18. Pour lemon mix in pie shell
19. Top with meringue & seal to ends
20. Sprinkle lemon peel on top
21. Bake at 350 * till brown
22. Cool on a wire rack, then refrigerate

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Baked Apples (Crock Pot)






Wife; "I'm going to throw out these apples".
Me: "Hell no, give them to me I'll find something to make with them"






INGREDIENTS

• 6 large cored, sliced into ⅛'s
• ¾ cup granulated sugar
  
• ½ cup light brown sugar, packed
• 1 tablespoon cinnamon
  
• 1⁄8 teaspoon nutmeg
  
• 3 tablespoons cornstarch
  
• 1 tablespoon of molasses (optional)
• 4 tablespoons butter, sliced

1. Put all ingredients EXCEPT BUTTER into crock pot; stir well, coating all apple slices, and place slices of butter on top
2. .Cook on HIGH for 1-1/2 to 2 hours OR cook on LOW 3-1/2 to 4 hours, stirring once half way through.