GOLDEN VALLEY, Minn.-- Registered dietitian Cindy Halstenson dropped by our kitchen today to give us a preview of the upcoming Diabetes Expo.
The expo is a chance for diabetics and their families to speak to experts and get support, all under one roof.
The Diabetes Expo will be held Saturday, October 15 from 9 a.m. to 3 p.m. at the Minneapolis Convention Center. Admission is FREE. For more information, visit www.diabetes.org/expominneapolis or call 1-888-DIABETES.
Biscuit-Topped Country Apple Cobbler
6 medium Granny Smith apples (about
1 ¼ pounds) peeled, cored, and sliced into
¼ inch thick slices (about 7 cups)
2 tsp. fresh grated lemon zest
2 tbsp. fresh lemon juice
¼ cup granulated sugar
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
1 cup all-purpose flour
1 tbsp. granulated sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tbsp. 67% vegetable oil butter-flavored spread
½ cup low-fat buttermilk
1. Preheat the oven to 350° F. Coat an 11 x 7-inch glass baking dish with cooking spray and set aside.
2. Place the apples in a large bowl, add the lemon Zest and lemon juice, and toss to coat. Combine dry ingredients using a pastry blender or the sugar, ginger, nutmeg, and cinnamon in a small bowl and stir to mix well. Add the sugar mixture to the apples and toss to combine. Place the apple mixture in the prepared baking dish.
1. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the butter-flavored spread and blend into dry ingredients using a pastry blender or your fingertips until the spread is uniformly incorporated. Add the buttermilk and stir just until moistened. Drop the batter by spoonfuls over the apple mixture.
2. Bake for 35 to 40 minutes or until the biscuits are well-browned and the apples are tender. Let stand 10 minutes before serving. Serve warm.
From The Big Book of Diabetic Desserts
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