Diabetic Pear Strudel Recipes

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DIABETIC PEAR STRUDEL



Diabetic Pear Strudel image

I needed an extra dessert for an expected dinner guest who is diabetic. After looking at recipes for a couple of hours, I found this one and it sounded yummy. My dinner will be next month but thought I would try it today to make sure it was good. It was very yummy and I will definitely serve it at my dinner. It's from diabetic-recipes.com. Diabetic exchanges: 2 carbs (1 bread/starch, 1 fruit) 2 fat

Provided by CoolMonday

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 lbs pears (Bartlett or D'anjou, 720g)
1 teaspoon grated lemon zest (5 ml)
2 teaspoons fresh lemon juice (10 ml)
2 tablespoons one-to-one sugar substitute (I used Splenda, 30 g)
1 sheet frozen puff pastry, thawed
2 tablespoons slivered almonds, toasted (30 g)
1/2 teaspoon sugar (2.5 ml)
1/2 teaspoon cinnamon (2.5 ml)

Steps:

  • Preheat oven to 425F (220C)Gas Mark 7.
  • Use nonstick cookie sheet, spray lightly or cover with parchment paper.
  • Peel, core and thinly slice pears.
  • Lightly coat a nonstick pan with butter flavored cooking spray. (I just used butter).
  • Add the pears and saute for 2 minutes.
  • Stir in the zest, juice and sugar substitute. Cook until the pears are just cooked through. Set aside.
  • On a floured surface, roll the puff pastry to make a 12 1/2 X 10 1/2 (31.25 x 26.25) inch rectangle.
  • Sprinkle almonds on the pastry.
  • Drain pears and place down middle third (long way) of the puff pastry to within 1/2 inch (1.25cm) of the top and bottom edge.
  • Spray the edges of the pastry and fold each 1/3 side over fruit. I brushed on butter.
  • Place seam side down on cookie sheet.
  • Make slashes every 2 inches (5 cm).
  • Mix sugar and cinnamon and sprinkle on top.
  • Coat with butter flavored cooking spray. If you use melted butter, put on before cinnamon/sugar.
  • Bake 25-30 minutes until puffed and brown.
  • Allow to cool to room temperature then cut into 8 pieces. Can serve with sugar free icecream or whipped cream.

Nutrition Facts : Calories 239.6, Fat 12.6, SaturatedFat 3, Sodium 77.4, Carbohydrate 30.2, Fiber 3.4, Sugar 11.1, Protein 3

PEAR STRUDEL



Pear Strudel image

Make and share this Pear Strudel recipe from Food.com.

Provided by Mirj2338

Categories     Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup finely chopped dried pear halves or 1/3 cup golden raisin
1/2 cup pecans, chopped
2 large ripe pears, peeled, halved, cored and thinly sliced (12-14 ounces total)
1/4 cup granulated sugar
2 teaspoons strained fresh lemon juice
1 teaspoon grated fresh lemon rind
1 teaspoon ground cinnamon
2 tablespoons apricot preserves
4 strudel sheets or 4 phyllo pastry, thawed if frozen
6 tablespoons unsalted margarine, melted
4 tablespoons dry cookie crumbs or 4 tablespoons breadcrumbs
confectioners' sugar, for serving

Steps:

  • Thoroughly mix the dried pears with the pecans in a large bowl.
  • Add the remaining filling ingredients and mix well.
  • Preheat the oven to 375°F.
  • Lighly grease a baking sheet.
  • Lay 1 phyllo sheet on a large sheet of wax paper.
  • Brush with the melted margarine and sprinkle with 1 tablespoon crumbs.
  • Top with a second sheet of phyllo.
  • Brush with margarine and sprinkle with 1 tablespoon of crumbs.
  • Keep remaining phyllo sheets covered.
  • Put half the filling near one long end of the top sheet, arranging it in a log shape and leaving a 1 inch border.
  • Starting with that end, carefully roll up the dough as for a jelly roll, using the paper to help support the dough.
  • End the roll with the seam on the bottom.
  • Transfer the roll to the baking sheet and brush the top with margarine.
  • Repeat with the remaining filling and remaining dough.
  • Bake 25 minutes or until golden.
  • Just before serving the strudel, sprinkle it with confectioners' sugar.
  • Serve warm if desired.

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