Baked Two Fruit Puddings for Diabetics

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Baked Two Fruit Puddings for Diabetics
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
426
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie426 kcal(20 %)
Protein10.88 g(11 %)
Fat14.23 g(12 %)
Carbohydrates69.85 g(47 %)
Sugar added22.97 g(92 %)
Roughage8.04 g(27 %)
Vitamin A4.03 mg(504 %)
Vitamin D0 μg(0 %)
Vitamin E1.68 mg(14 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.58 mg(5 %)
Vitamin B₆0.05 mg(4 %)
Folate6.35 μg(2 %)
Pantothenic acid0.09 mg(2 %)
Biotin5.07 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3.57 mg(4 %)
Potassium140.38 mg(4 %)
Calcium60.48 mg(6 %)
Magnesium22.33 mg(7 %)
Iron3.11 mg(21 %)
Zinc0.31 mg(4 %)
Saturated fatty acids1.04 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
0.333 cup clear honey
2 tablespoons sunflower oil
2 cups rolled oats
3 tablespoons chopped almonds
2 large, Granny Smith Apple (peeled cored and cut into chunks)
How healthy are the main ingredients?
honeyalmondApple

Preparation steps

1.
Heat the oven to 180°C/160°C fan/350°F/gas 4. Put 100g (5 tbsp) of the honey and the oil into a pan and heat together. Tip in the oats and almonds. Stir until well coated and then spread the mixture out onto a large baking tray. Bake for about 20 minutes until golden and crunchy. Stir now and again during baking.
2.
Put the rhubarb and apples into an ovenproof dish. Trickle over 50g (2 1/2 tbsp ) of the honey. Cover with foil and bake in the oven for 20–25 minutes until the fruit is just tender.
3.
Spoon the fruit into individual ovenproof dishes. Scatter over the topping and return to the oven for 5–10 minutes until heated through.