Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Nectarines and almonds are a classic French combination and in this simple, but elegant dish they are prepared in a gratin. Essentially a thin, crepe-like batter is poured over the nuts and fruits, just enough to make a base that holds them together so they can be sliced. The fruit is dotted with butter, sprinkled with sugar, and baked until the batter sets. Serve this warm, accompanied by your favorite breakfast foods.
|Serving Size||¼ of recipe|
|Calories from Fat||35|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Total Carbohydrate||31 g|
|Dietary Fiber||2 g|
|Vitamin A||15% DV|
|Vitamin C||6% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Preparation Time||30 minutes|
Cups of Fruits and Vegetables Per Person: 1.0
|Butter, cut into small pieces, plus an additional teaspoon||1 tablespoon|
|Egg substitute||¼ cup|
|All purpose flour||¼ cup|
|Nectarines, thinly sliced||2 cups|
|Almonds, coarsely chopped||2 tablespoons|
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.
California Tree Fruit Agreement