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Diabetic Pear Strudel Recipes

September 28, 2020

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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

Ingredients:

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

Instructions:

  1. Preheat oven to 425F (220C)Gas Mark 7.
  2. Use nonstick cookie sheet, spray lightly or cover with parchment paper.
  3. Peel, core and thinly slice pears.
  4. Lightly coat a nonstick pan with butter flavored cooking spray.(I just used butter).
  5. Add the pears and saute for 2 minutes.
  6. Stir in the zest, juice and sugar substitute. Cook until the pears are just cooked through.Set aside.
  7. 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.
  8. Sprinkle almonds on the pastry.
  9. 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.
  10. Spray the edges of the pastry and fold each 1/3 side over fruit.I brushed on butter.
  11. Place seam side down on cookie sheet.
  12. Make slashes every 2 inches (5 cm).
  13. Mix sugar and cinnamon and sprinkle on top.
  14. Coat with butter flavored cooking spray.If you use melted butter, put on before cinnamon/sugar.
  15. Bake 25-30 minutes until puffed and brown.
  16. Allow to cool to room temperature then cut into 8 pieces.Can serve with sugar free icecream or whipped cream.

Diabetic Pear Strudel • Yield: 4 servings
Ingredients:

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

Diabetic Pear Strudel Nutrition Facts:
• Diet:
• Calories: 36.20
• Fat: 25.50
• Carbs: 42.67
• Protein: 10.80
• Cholesterol: 0.00
• Calcium: 18.63
• Sodium: 3.59

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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