1 ripe mango, peeled, seeded & sliced into 1/2-inch cubes
1 cup fresh raspberries
4 tsp butter
1/2 cup old-fashion oats
2 tbsp packed brown sugar
1 tsp cinnamon
2 tbsp chopped pecans
Preheat oven to 400 degrees.
Spray 4 (6-oz size) custard cups or ramekins with nonstick cooking spray.
Divide the mangoes and raspberries evenly between the 4 dishes; set aside.
In a medium bowl, cut butter into the oats, brown sugar and cinnamon; stir in pecans. Sprinkle oat mixture evenly over fruit mixture.
Bake 20 to 25 minutes or until fruit is tender and topping is golden brown. Remove from the oven and let stand 15 minutes before serving.
Per serving: 171 Calories, 2 g Protein, 27 g Carbs
Note: This is an old recipe from a Diabetic Cooking booklet. Personally I do not recommend eating anything with a ratio of only 2 protein to 27 carbs unless it is combined with or right after eating some lean protein. For me personally, I would increase the cinnamon by 1/4 to 1/2 teaspoon and I would double the amount of pecans.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.