Nutrition Facts
| Serving Size | 1/6 of recipe |
| Calories | 200 |
| Calories from Fat | 45 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 125 mg |
| Total Carbohydrate | 33 g |
| Dietary Fiber | 5 g |
| Sugars | 10 g |
| Proteins | 5 g |
| Vitamin A | 4% DV |
| Vitamin C | 30% DV |
| Calcium | 6% DV |
| Iron | 10% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 6 |
| Preparation Time | ½ hour |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Flour | 1 cup |
| Sugar substitute | ½ cup for batter, ¾ cup for berries |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Cinnamon | ¼ teaspoon |
| Nutmeg | ¼ teaspoon |
| Egg substitute | ½ cup |
| Fat-free milk | 2 tablespoons |
| Vegetable oil | 2 tablespoons |
| Blueberries | 2 cups |
| Blackberries | 2 cups |
| Water | ¾ cup |
| Orange peel, grated | 1 teaspoon |
Directions
- Preheat oven to 350°F.
- Combine flour, ½ cup sugar substitute, baking powder, salt, cinnamon, and nutmeg.
- Combine egg substitute, milk, and oil. Stir into dry ingredients until moistened.
- Grease the bottom of a 3-quart casserole baking dish. Spread batter evenly into the bottom of the dish.
- In saucepan, combine berries, water, orange peel, and ¾ cup sugar substitute. Bring to boil.
- Remove from heat and pour over batter. Do not mix.
- Bake for 1 hour.
- Serve warm with whipped topping or frozen yogurt.
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.