Diabetes-Friendly Recipes

Tuiles with Mixed Winter Fruits

(makes 8 servings)

1tablespoon (12.5 g) reduced-fat margarine
1tablespoon (15 ml) canola oil
1large egg white
1/4teaspoon (1.25 ml) orange extract
1teaspoon (5 ml) grated orange zest
3tablespoons (27 g) unbleached all-purpose flour
3tablespoons (27 g) confectioners' sugar
butter-flavored cooking spray
Mixed Winter Fruits:
1apple, cored and sliced
1Bosc pear, cored and sliced
1navel orange, peeled, sections removed
1/2cup frozen raspberries (no sugar added)
juice from 1/2 lemon
2kiwi fruit, peeled and sliced into 8 pieces
8small bunches of seedless grapes
fresh mint
  1. Preheat oven to 375°F (190°C). Lightly spray a cookie sheet with cooking spray.
  2. In a small bowl, whisk together everything except the cooking spray until smooth.
  3. Drop batter 1 tablespoon (15 ml) at a time onto the prepared cookie sheet, at least 3 inches (8 cm) apart (you will get 4 on the cookie sheet). Using the back of a spoon dipped in cold water spread each mound into a 5-inch (13 cm) circle. Bake until golden brown, 6 to 8 minutes.
  4. Using a spatula, remove the tuiles one at time, immediately draping each one over an inverted custard cup, molding the tuile to the bottom and sides so that it takes on the shape of the cup. Allow the tuiles to cool on the cup. Remove the cooled tuiles very carefully.
  5. Repeat, with remaining batter. If tuiles are made ahead, store cool cookies in an airtight tin at room temperature for up to 1 week.
  6. Combine the apple, pear, orange, and raspberries in a bowl. Sprinkle with lemon juice.
  7. To serve, place a tuile on a dessert plate and fill with the mixed fruit. Arrange the kiwi and grapes on the top and decorate with mint.
Per serving:109 calories (24% calories from fat), 2 g protein, 3 g total fat (0.3 g saturated fat), 21 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 17 mg sodium
Exchanges:1 1/2 carbohydrate (1/2 bread/starch, 1 fruit), 1/2 fat



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