Source: The Joslin Diabetes Cookbook

Pears and strawberries baked in a custard-like batter.

Servings

1 lb medium pears (Bartlett recommended)
1 butter flavored cooking spray
0.67 cup fresh sliced strawberries
0.5 fresh lemons , juice only
0.75 cup fat free milk
3 tbsp Flour, white, unbleached, enriched
0.25 cup liquid egg substitute
2 egg whites
1 tsp cooking sherry (or dry port; optional)
0.5 tsp ground ginger
0.25 tsp almond extract , to taste (optional)
2 tbsp fructose sweetener
1.5 tbsp margarine

1 Preheat the oven to 400 degrees F.
2 Peel, core, and cut pears in half.
3 Cut each pear into 8 equal-size pieces.
4 Arrange in a 12-cup round baking dish lightly sprayed with cooking spray.
5 Arrange strawberries between pears.
6 Sprinkle with lemon juice.
7 In a food processor or blender, place milk, flour, egg substitute, egg whites, sherry, ginger, almond extract, and fructose. Blend until smooth.
8 Pour batter over fruit.
9 Dot with margarine.
10 Bake for 35 to 40 minutes, until golden in color and custard has set.
11 Cool for 15 minutes before serving.

This version of the country-French dessert has a rich custard pudding topping. You can substitute sliced apples for the pears and raspberries or blackberries for the strawberries.