Low GI "Apple" Crisp – posted by Linda Smith

(from busycooks.com)

One of the toughest concepts of the Sugar Busters and other low GI diets is the limitation to consume fruit all by itself, not mixed with any other ingredients. Here is a mock Apple Crisp that is acceptable because it utilizes zucchini, a vegetable that has a low GI value. People never guess that this dish contains zucchini. (This dish is not suitable for regular low-carb diets without adaptation.)

1 jumbo zucchini
1 cup fructose (or Splenda)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons 100% whole wheat flour

Topping:

1 cup 100% whole wheat flour
1/3 cup fructose (or Splenda)
1/2 teaspoon cinnamon
3/4 cup rolled oats (regular)
1/2 cup butter, melted

Preheat oven to 350 degrees. Bring a large pot of water to a boil. Peel and trim zucchini. Slice it lengthwise into quarters. Cut all the seeds out. Slice the zucchini into slices that resemble apple slices. You should have about 6 cups of slices.

Boil the zucchini slices in the boiling water for 3 minutes. Drain well.

Mix together the 1 cup fructose, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 2 tablespoons whole wheat flour. Sprinkle over the zucchini slices and toss to coat evenly. Place zucchini slices into a greased 8 or 9 inch square baking pan. Mix the remaining ingredients together to make the crumb topping. Distribute it evenly over the zucchini. Bake for 45 minutes, until topping is browned and crispy.

May be served warm, cold or at room temperature.

Yield: 6 to 8 servings.