Exotic Crisp

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

??? margarine non-hydrogenated ???
??? sucanat ???
??? pineapple, diced ???
??? bananas, small, in rounds ???
??? mangoes, in pieces ???
??? rum [optional] ???
??? brown rice flour ???
??? almond meal ???
??? margarine non-hydrogenated ???
??? sucanat ???
??? grated coconut ???

Method

Preparing the filling:

  1. Preheat the oven to 350°F (180°C). Butter a baking dish and dust with sugar.
  2. Melt margarine in a large frying pan and sauté the pineapple.
  3. Add bananas and mangoes to the pineapple in the frying pan and pour in the rum. Transfer the fruits to the prepared dish. Keep aside.
Preparing the crisp:

  1. Pulse all the ingredients in the food processor, until the mixture turns crumbly. Sprinkle the fruits with crisps and bake for 30 minutes.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

380

Fat

22 g

34 %

Saturated 7.8 g
+ Trans 0.1 g

40 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

46 g

15 %

Fibre

4 g

17 %

Sugars

34 g

Net Carbs

42 g

Protein

3 g

Vitamin A

21 %

Vitamin C

49 %

Calcium

4 %

Iron

8 %
More info

Claims

This recipe is :
Excellent source of  :
Manganese, Vitamin D
Good source of  :
Copper, Fibre, Magnesium, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Source of  :
Folacin, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 1 ½
Fats 4 ½
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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