- 3 tablespoons sucralose-sugar blend, divided
- 2 tablespoons all-purpose flour
- 1 package (about 17 ounces) frozen puff pastry sheets, thawed
- 8 plums (about 2 pounds)
- 1/4 teaspoon ground cinnamon
- 1/3 cup sugar-free apricot preserves
Preheat oven to 400°F. Line 18×12-inch baking sheet with parchment paper. Combine 2 tablespoons sucralose-sugar blend and flour in small bowl.
Unfold pastry sheets on prepared baking sheet. Place pastry sheets side by side so fold lines are parallel to length of baking sheet. Arrange sheets so they overlap 1/2 inch in center. Press center seam firmly to seal. Trim ends so pastry fits on baking sheet. Prick entire surface of pastry with fork.
Sprinkle flour mixture evenly over pastry to within 1/2 inch of edges. Bake 12 to 15 minutes or until pastry is slightly puffed and golden.
Cut plums in half lengthwise; remove pits. Cut crosswise into 1/8-inch-thick slices. Arrange slices slightly overlapping in 5 rows down length of pastry. Combine remaining 1 tablespoon sucralose-sugar blend and cinnamon in small bowl; sprinkle evenly over plums.
Bake 15 minutes or until plums are tender and pastry is browned. Remove to wire rack.
Microwave preserves in small microwavable bowl on HIGH 30 to 40 seconds or until melted. Brush preserves over plums. Cool 10 to 15 minutes before serving.
Yield: 20 servings.
Nutrition Facts Per Serving:
Calories: 152 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 53 mg, Fiber: 1 g
Exchanges per serving: 1 Diabetic Carb Count, 1 Bread/Starch.
Copyright Diabetic Cooking.