Recipes: Fruit Recipes

the recipes

september 98

Fruit Recipes

Puff Pastry Pear Tarts

(makes 12 tarts)

If you have never tried frozen puff pastry, you have been missing an easy and delicious way to make beautiful desserts which will calm the sweet tooth demon in most of us.

1	sheet frozen puff pastry, defrosted 30 minutes
	refrigerated butter-flavored cooking spray
1	large pear, 10 ounces (300 g), cored and chopped into small dice
1/4	teaspoon (1.25 ml) ground nutmeg or to taste
1	teaspoon (5 g) sugar

1.	Preheat oven to 400°F (200°C), Gas Mark 6. Lightly coat a nonstick cookie sheet with cooking spray.
2.	Cut out 12 3-inch (7.5 cm) circles with a biscuit cutter and place the rounds on the sheet. With a knife, cut 1/4-inch (0.6 cm) strips from the excess dough to form the outside rim of the tarts. Spray the edge of each circle with cooking spray and press on the dough rims.
3.	Arrange the pears in the center of each tart. Top with nutmeg and some of the sugar.
4.	Bake for 10 to 15 minutes, until puffed and brow. Serve warm.

Per serving:	36 calories (38% calories from fat), 0 protein, 2 g total fat (0.2 g saturated fat), 5 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 10 mg sodium
Diabetic exchanges:	1/2 carbohydrate (fruit)

Fresh Apple or Pear Crisp

(makes 2 servings)

Reprinted from The Joslin Diabetes Quick & Easy Cookbook (Fireside/Simon & Schuster, November 1998) This versatile recipe can be switched with different fruit combinations; try apples with raspberries, pears with blackberries, or next summer, apricots with blueberries. It's the kind of recipe you'll use again and again--dessert couldn't be easier or tastier!

	refrigerated butter-flavored cooking spray
1	4-ounce (120 g) Granny Smith apple or Bartlett pear, peeled, quartered, cored, and cut in 1-inch (2.5 cm) pieces
1/2	cup (62 g) fresh raspberries or fresh blackberries
1	tablespoon (15 ml) fresh lemon juice
1/2	teaspoon (2.5 ml) grated lemon zest
Streusel Topping:
1	packet sugar substitute
1/2	teaspoon (2.5 ml) sugar
1/2	teaspoon (2.5 ml) ground cinnamon
1/8	teaspoon (0.6 ml) ground nutmeg
1 1/2	tablespoons (13 g) unbleached all-purpose flour
1	tablespoon (5 g) rolled oats
1	tablespoon (12 g) reduced-fat margarine

1.	Preheat oven to 425°F (220°C), Gas Mark 7. Lightly coat two 2/3-cup (160 ml) soufflé dishes or oven-proof dessert cups with cooking spray.
2.	Combine the fruits with the lemon juice and zest. Divide evenly between the two dessert cups.
3.	Using a fork or your fingers, combine the sugar substitute, sugar, cinnamon, nutmeg, flour, rolled 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.

Per serving:	119 calories (24% calories from fat), 3 g total fat (0.5 g saturated fat), 2 g protein, 22 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 68 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (1/2 bread/starch, 1 fruit)

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