Diabetes Recipes

Buttermilk Blueberry Bake

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Buttermilk Blueberry Bake
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Nutrition Facts

Serving Size: 1 slice(s)

Makes: 6 Serving(s)


Amount Per Serving


Calories: 105


Total Fat: 1g


Cholesterol: 0mg


Sodium: 150mg


Total Carbohyrdates: 22g


Protein: 3g


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About

Make this for: Snack

Category: Desserts

This Recipe Makes: 6 Serving(s)

Summary

Using whole wheat flour for some of the flour adds nutritional value to this tasty bake flavored with orange juice and bursting with blueberries. The Blueberry Grunt is delicious served with fat-free, no-sugar-added ice cream or frozen yogurt, or with dollops of light or fat free whipped topping.

What you'll need

  • 1/3 cup whole-wheat flour
  • 1/3 cup unbleached all-purpose flour
  • 2 tsp. baking powder
  • 1 tbsp. crystalline fructose
  • 1 cup buttermilk
  • 2 tbsp. frozen orange juice concentrate
  • 2 cup fresh blueberries
  • 1 small Drained orange yogurt (optional)

Instructions

  • Step 1
    Preheat oven to 350-degrees.
  • Step 2
    Coat an 8-inch square baking pan with non-stick cooking spray.
  • Step 3
    In a medium-size bowl, blend flours, baking powder and fructose. Gradually stir in buttermilk and orange juice and blend. Turn into baking pan and top with berries.
  • Step 4
    Bake until lightly browned, about 40 minutes. Top with a dollop of yogurt, if desired.

Diabetic Exchanges

  • Starch: 1 1/2