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Recipes

   
Big Book of Diabetic Desserts 145x 145

Rustic Plum Crostata

Think of a crostata as a laid-back pie Of Italian heritage, it is customarily baked free-form on a baking sheet instead of a pie plate.

For this recipe, and for dozens of other Association-approved recipes, purchase The Big Book of Diabetic Desserts from our online store.

Serves 8; Serving size: 1 slice

If ripe plums are not available at the market, buy them a couple of days in advance and store at room temperature until the flesh gives slightly to gentle pressure. Also, don’t fuss over making the crust look perfect—the imperfections only add to its charm.

Ingredients
Filling
1 lb ripe plums, pitted and sliced (about 2 3/4 cups)
1 tsp fresh grated lemon zest
3 Tbsp granulated sugar, divided use
1 Tbsp all-purpose flour
1/4 tsp ground nutmeg

Crust
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup canola oil
3 Tbsp reduced-fat sour cream
1 egg white, beaten

Preparation

  1. Preheat oven to 400° F. Place the plums and lemon zest in a large bowl and toss to combine.
  2. Combine 2 1/2 tablespoons of the sugar, the flour, and nutmeg in a small bowl and stir to mix well. Sprinkle over the plum mixture and toss to coat. Set aside.

Crust

  1. Line a baking pan with parchment paper and set aside. Combine the flour, salt, baking powder, and baking soda in a medium bowl.
  2. Combine the oil and sour cream in a small bowl and whisk until well mixed. Add the oil mixture to the flour mixture and stir until a stiff dough forms. Shape dough into a disk and place between two sheets of waxed paper.
  3. Roll dough to a 12-inch diameter circle. Remove the top layer of waxed paper and place the dough, with waxed paper facing up, into the parchment-lined pan.
  4. Starting from edge of dough, gently remove the waxed paper.

Assembly

  1. Place the filling in a mound in the center of the crust. Using the parchment paper to lift the crust, carefully fold the crust over the edge of the filling.
  2. Brush the crust with egg white and sprinkle with the remaining 1/2 tablespoon of sugar.
  3. Bake for 25 to 30 minutes or until the crust is lightly browned and the fruit is bubbly.
  4. Cool in the pan on a wire rack. Serve warm or at room temperature.

Nutritional Information
Exchanges/Choices
2 Carbohydrate
2 Fat

Calories: 232
   Calories from Fat: 91
   Total Fat: 10 g
   Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 292 mg
Total Carbohydrate: 32 g

 

 

Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.

For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.

Round out your meals with a serving of:

  • Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
  • Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.

Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.

Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.

The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.

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American Diabetes Association • 1701 North Beauregard Street • Alexandria, VA 22311 • 1-800-DIABETES (800-342-2383)

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