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Diabetic Recipes

Diabetic Breads

 

Apple-Cranberry Turnovers

Makes 10 turnovers.

1 medium apple, peeled, cored, and diced

2 Tbsp dried cranberries

1 Tbsp sugar*

1/4 tsp cinnamon

2 Tbsp water

1 (7.5 oz) pkg reduced-fat, refrigerator buttermilk biscuits

 

Preheat the oven to 400°. Spray a baking sheet with nonstick spray coating and set aside.

In a 2-cup measure or similar small microwave-safe bowl, combine the apple, cranberries, sugar, and cinnamon. Stir to mix. Stir in the water. Cover with wax paper and microwave on HIGH power for 3 minutes, stopping and stirring once during microwaving. Cool slightly.

 

Working on a nonstick spray-coated surface. flatten each biscuit into a three-inch round. Spoon about 2 tsp of the mixture into the center of the biscuit. Fold the biscuit in half over the filling, making a turnover shape. Seal the edges by pressing closed with fingers, then with the tines of a fork. Lay the biscuits on the prepared baking sheet. Prick the top of each turnover with the fork tines.

 

Bake for 8 to 10 minutes, or until the tops of the biscuits begin to brown. Serve hot. Leftovers will keep for 1 to 2 days, tightly covered, at room temperature. Makes 10 Turnovers.

 

Nutritional Information (per 1 turnover serving): 68 Cal; 1 g Total Fat; 14 g Carb; 00mg Cholesterol; 180 mg Sodium; 1g Fiber.

Dietary Exchanges: 1 Carbohydrate.

* Provided for information use only

 

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.