These diabetes-friendly fruits are affordable and abundant right now. Each variety has its own subtle flavour and texture— and packs exceptional nutrition. Choose a favourite for these recipes.



Pear Crostini with Blue Cheese Spread

HANDS ON 20 min.
TOTAL 30 min.



170 g. white or whole wheat baguettestyle French bread, cut into 24 slices
Nonstick cooking spray 56 g. reduced-fat cream cheese (neufchatel), softened 1/4 cup crumbled blue cheese (25 g.)
3 Tbsp. light sour cream
2 cloves garlic, minced
1 medium pear, cut into 24 slices or 48 very thin slices
1 Tbsp. purchased balsamic glaze
1 tsp. fresh thyme



1. Preheat oven to 200°C. Arrange bread slices on a large baking sheet and coat with cooking spray. Bake 10 minutes or until golden. Remove; cool on wire racks.

2. Meanwhile, in a medium bowl stir together both cheeses, sour cream, and garlic.


3. Spread cheese mixture on bread and top with pear slices. Drizzle with glaze and top with thyme.

PER SERVING (3 crostini each) CAL 103, FAT 3 g (2 g sat. fat), CHOL 9 mg, SODIUM 181 mg,
CARB 15 g (1 g fibre, 3 g sugars), PRO 3 g




Cinnamon-Ginger Spiced Pear Muffins
HANDS ON 20 min.
TOTAL 1 hr.



1 cup all-purpose flour

1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 egg, lightly beaten
1 cup buttermilk
2/3 cup packed brown sugar*
1/3 cup canola oil
2 tsp. vanilla
2 medium pears
2 tsp. lemon juice
1 tsp. powdered sugar




1. Preheat oven to 200°C. Coat eighteen 2 1/2-inch muffin cups with nonstick cooking spray. In a bowl combine the first eight ingredients (through nutmeg). Make a well in center of mixture.


2. In a small bowl combine the next five ingredients (through vanilla). Add to well; stir just until moistened.


3. Peel pears; cut one into 18 thin slices and brush with lemon juice. Chop remaining pear; fold into batter. Spoon batter into prepared cups. Top with pear slices.


4. Bake on separate oven racks 18 minutes, switching positions of pans halfway. Remove from cups; cool. Dust with powdered sugar.


PER SERVING (1 muffin each) CAL 127, FAT 5 g (1 g sat. fat), CHOL 11 mg, SODIUM 129 mg,
CARB 20 g (1 g fibre, 11 g sugars), PRO 2 g


*Sugar Sub Choose Splenda Brown Sugar Blend. Follow package directions to use 2/3 cup equivalent. PER SERVING WITH SUB Same as above, except CAL 114, CARB 15 g (6 g sugars)



Chocolate, Pear, and Pistachio Tart
HANDS ON 30 min.
TOTAL 3 hr.



1 cup all-purpose flour
1 Tbsp. sugar
2 Tbsp. cold butter, cut up
1 1/2 Tbsp. light sour cream
4 to 5 Tbsp. ice water
1 1/2 cups frozen light whipped topping, thawed 85 g. bittersweet chocolate, finely chopped
1 medium pear, sliced
1 tsp. lemon juice
1 tsp. honey
2 Tbsp. salted roasted pistachio nuts, chopped



1. Preheat oven to 232°C. In a bowl stir together flour, sugar, and 1/4 tsp. salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Add sour cream and 1 Tbsp. canola oil; toss with a fork. Gradually moisten with the ice water, tossing gently. Gather pastry into a ball, kneading gently just until it holds together (pastry may be crumbly). Form into a rectangle. Cover in plastic wrap; chill 1 hour.

2. Roll pastry between waxed paper into a 16×7-inch rectangle, lightly flouring as needed. Press into a 14×4 1/2-inch tart pan with removable bottom; trim edges. Prick pastry; line with a double thickness of foil. Bake 8 minutes; remove foil. Bake 6 to 8 minutes more or until golden. Cool.

3. In a bowl combine whipped topping and chocolate. Microwave 30 seconds to melt. Spread in tart shell; let stand 15 minutes.

4. Toss pear slices with lemon juice. Arrange slices on tart; top with honey and nuts. Chill 1 hour or until set. To serve, slice into 10 pieces.


PER SERVING (1 piece each) CAL 173, FAT 9 g (5 g sat. fat), CHOL 7 mg, SODIUM 86 mg CARB 23 g (2 g fibre, 8 g sugars), PRO 2 g




Diabetic Living is the only lifestyle magazine that demonstrates how to live fully each and every day while managing diabetes.