Makes 12 servings
2 cups cranberries, chopped
8 tsp granulated sugar
Pinch ground cinnamon
1 Tbsp cornstarch
¼ cup cold water
½ pear or apple, peeled and coarsely chopped
1 cup all-purpose flour
1½ tsp baking powder
½ tsp salt
¼ tsp ground cinnamon
3 Tbsp granulated sugar
2 tsp vegetable oil
½ tsp vanilla extract
½ cup sugar-free granola
Fruit layer: In a saucepan, combine cranberries, sugar, cinnamon and 1 cup water. Bring to a boil over high heat. Reduce heat and boil gently, stirring, for 5 minutes.
In a small bowl, whisk together cornstarch and cold water. Stir into cranberry mixture and simmer, stirring, until thickened. Remove from heat and stir in pear. Set aside.
Kuchen layer: In a bowl, combine flour, baking powder, salt and cinnamon. In another bowl, whisk together sugar, egg, ⅓ cup water, oil and vanilla until frothy. Stir into flour mixture until just blended.
Spread kuchen layer in greased 9-inch round or square glass baking dish. Pour fruit layer over kuchen layer. Sprinkle with granola. Bake in 350°F oven for 45 minutes. Serve warm.
Nutrition facts (per serving): calories 120, fat 4 g (saturated fat 1 g), cholesterol 15 mg, protein 3 g, carbohydrates 19 g, fiber 2 g, sodium 170 mg, sugars 8 g
Excerpted from 250 Essential Diabetes Recipes by Sharon Zeiler/Canadian Diabetes Association © 2011 Robert Rose Inc. www.robertrose.ca. Reprinted with permission. All rights reserved.