Fruit Bake for Diabetics

0
Average: 0 (0 votes)
(0 votes)
Fruit Bake for Diabetics
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
595
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie595 kcal(28 %)
Protein7.76 g(8 %)
Fat27.74 g(24 %)
Carbohydrates79.58 g(53 %)
Sugar added36.76 g(147 %)
Roughage0.77 g(3 %)
Vitamin A298.9 mg(37,363 %)
Vitamin D0.98 μg(5 %)
Vitamin E2.19 mg(18 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂1.05 mg(95 %)
Niacin4.33 mg(36 %)
Vitamin B₆0.04 mg(3 %)
Folate100.52 μg(34 %)
Pantothenic acid0.43 mg(7 %)
Biotin0.9 μg(2 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C4.93 mg(5 %)
Potassium345.53 mg(9 %)
Calcium257.79 mg(26 %)
Magnesium29.85 mg(10 %)
Iron2.62 mg(17 %)
Iodine19.5 μg(10 %)
Zinc1.25 mg(16 %)
Saturated fatty acids16.81 g
Cholesterol118.32 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
Rhubarb (cut into 3 cm|1" pieces)
cup
1 ½ cups
1 ½ tablespoons
2 teaspoons
½ teaspoon
0.333 cup
½ cup
cream (35% fat)
1
1 teaspoon
To serve
How healthy are the main ingredients?
RhubarbMaple syrupsalteggWhipped cream

Preparation steps

1.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Butter a baking dish.
2.
For the filling: mix together the rhubarb and maple syrup. Put into the baking dish.
3.
Combine the flour, sugar, baking powder and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
4.
Whisk together the cream, egg and vanilla. Add to the dry ingredients and mix until just combined.
5.
Arrange rounds of the mixture roughly on top of the rhubarb.
6.
Bake for 20-30 minutes until the rhubarb is tender and the topping is golden.
7.
Serve warm with whipped cream.