3/4 cup Splenda granulated
2 tsp ground cinnamon
1 tsp ground cloves
Drain peaches completely; puree in blender. Pour puree into a 4-quart slow cooker. Stir in the Splenda, cinnamon and cloves.
Place lid on cooker and cook on high 8 to 10 hours. Remove the lid during the last half of the cooking time. Stir occasionally during cooking.
Note: This is delicious on whole-grain toast, whole-grain pancakes, biscuits, pound cake or as an ice cream topping.
Yield: 48 servings
Serving size 2 tablespoons
Per serving: Calories 39, Fat 0g, Carbs 10g, Fiber 1g, Protein 0g
Diabetic Exchange = 0.5 carb
Notes: May use apricots instead of peaches
This recipe is from my diabetic blog. Granulated sugar may be substituted for the Splenda.
This is a file photo.