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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fresh Fruit Crisps

Source: The Joslin Diabetes Quick and Easy Cookbook

Combination of pears and blackberries mixed with cinnamon, nutmeg, oats, and flour.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	174.1

Total Carbs	30.4 g

Dietary Fiber	6.2 g

Sugars	14.8 g

Total Fat	6.4 g

Saturated Fat	1.1 g

Unsaturated Fat	1.9 g

Potassium	216.4 mg

Protein	2.1 g

Sodium	68.3 mg

Dietary Exchanges 6.4 Fat, 1.4 Fruits, 0.1 Other Carbs, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 425 degrees F. Coat 2 souffle dishes (2/3 cup each) or ovenproof dessert cups with cooking spray.
Combine the fruit with the lemon juice and rind. Divide evenly between the 2 dessert cups.
In a small bowl combine the sugar substitute, sugar, cinnamon, nutmeg, flour, oats, and margarine to make a crumble topping. Sprinkle on top of the fruit. Bake until crisp and the fruit is cooked, about 15 minutes. Cool on a wire rack. Serve warm.