FRUIT CRISP DIABETIC-FRIENDLY
1 cpineapple cake mix without pudding in the mix
1 can(s)crushed pineapple in its own juice (100%)
1 can(s)fruit pie filling (with no high fructose corn syrup) or lite fruit pie filling of choice
1 tspground cinnamon
4 to 5 Tbspbutter, softened
2 tspcinnamon and sugar mixture
1/2 cchopped walnuts or pecans (optional)
1 cfrozen whipped topping, thawed, fat-free or sugar-free, if desired
How to Make FRUIT CRISP DIABETIC-FRIENDLY
- PREHEAT: Oven to 350 degrees F.
SPRAY:9x9x2-inch baking dish or cake pan with nonstick cooking spray.
- FOLLOW THIS SEQUENCE FOR THE REMAINDER OF THE INGREDIENTS:
1.) Pie filling on bottom of baking dish.
2.) Crushed pineapple in its own juice.
3.) Mix pineapple with pie filling.
4.) MIX 1 Cup cake mix with 1 tsp. cinnamon and nuts and sprinkle on top of pie filling & pineapple mixture.
5.) Put butter by 1/2 teaspoonfulls all over cake mix/cinnamon & nuts mixture.
6.) Sprinkle lightly with additional cinnamon & sugar mixture (if desired).
7.) Bake at 350 degrees for 50-60 minutes.
8.) Cool on cooling rack 15-20 minutes OR serve hot with thawed sugar-free or fat-free whipped topping if desired.
10.) REFRIGERATE covered leftovers.