Diabetic Pear and Strawberry Crumble Recipe
Diabetic Pear and Strawberry Crumble Photo: Jackie Cameron
“Pear-and-strawberry crumble has a delightful texture combination and is more beneficial for diabetics if blueberries are used. This recipe requires freshly-squeezed orange juice because the bought, processed product is packed full of sugar. When squeezing the oranges, reserve extra juice, which you can freeze in an ice-cube tray for an ice-pop treat! Cinnamon powder helps with circulation. Served with yoghurt, rather than cream, is the healthier alternative. The oats-and-corn-flakes crumble adds to the daily fibre intake. Raisins, included in this crumble, are filled with antioxidants and fibre. These little dried grapes add a kick to any baked food. Agave nectar, which is sweeter than honey, is a combination of fructose and glucose and is obtained by extracting and purifying the sap of the blue agave plant. I was introduced to it by an American actor who stayed at Hartford House for a few weeks. He called it Tequila sugar. Being the curious type I couldn’t resist a tasting.”
Diabetic Pear and Strawberry Crumble Recipe
Yield: 8
Crumble
Ingredients:
125ml water
60ml orange juice, freshly squeezed
2 tablespoons sweetener
8 medium (1.4kg) pears, peeled and chopped
120g raisins
300g fresh strawberries, chopped or Blue berries
Crumble Topping
Ingredients:
30g Corn Flakes
5ml Cinnamon
55g rolled oats
25g butter, melted
2 Tablespoons agave nectar (a low GI sweetener that contains no harmful toxins)
Method:
Pour water, orange juice, sweetener and pears into a pot and simmer until pears are tender.
Stir in raisins and strawberries, turn off the heat.
For the crumble, combine all the ingredients together.
Spoon the fruit mixture into an oven-proof dish and sprinkle the crumble over.
Put dish into the oven for 15 minutes to crisp up the crumble.
Serve with farm fresh yoghurt.Please post your comments and any food-related questions below. I look forward to hearing from you.