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Buttermilk Blueberry Bake

Source of Recipe

Light and Easy Diabetes Cuisine- by Betty Marks - e-mail
Exchanges
Makes: 6 Servings

- 1/3 cup whole-wheat flour
- 1/3 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon crystalline fructose
- 1 cup buttermilk
- 2 tablespoons frozen orange juice concentrate
- 2 cups fresh blueberries
- Drained orange yogurt (optional)

Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with non-stick cooking spray.

In a medium-size bowl, blend flours, baking powder and fructose. Gradually stir in buttermilk and orange juice and blend. Turn into baking pan and top with berries. Bake until lightly browned, about 40 minutes. Top with a dollop of yogurt, if desired.

Per Serving (1/6 of recipe): Calories: 105, Cholesterol: 2 mg, Carbohydrate: 22 g,Protein: 3 g, Sodium: 150 mg, Fat: 1 g ++++ Exchanges: 1-1/2 Starch/Bread