194584 Health Library | Health and Wellness | Wellmont Health System
  • Nectarine and Almond Breakfast Gratin

    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.

    Nutrition Facts

    Serving Size ¼ of recipe
    Calories 170
    Calories from Fat 35
    Total Fat 4 g
    Saturated Fat 1 g
    Cholesterol 5 mg
    Sodium 115 mg
    Total Carbohydrate 31 g
    Dietary Fiber 2 g
    Sugars 23 g
    Proteins 5 g
    Vitamin A 15% DV
    Vitamin C 6% DV
    Calcium 4% DV
    Iron 6% DV
    Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Servings and Times

    Servings 4
    Preparation Time 30 minutes
    Cups of Fruits and Vegetables Per Person:  1.0

    Ingredients and Preparation

    Ingredients Measures
    Butter, cut into small pieces, plus an additional teaspoon 1 tablespoon
    Sugar 5 tablespoons
    Egg substitute ¼ cup
    Milk ¼ cup
    All purpose flour ¼ cup
    Salt 1/8 teaspoon
    Nectarines, thinly sliced 2 cups
    Almonds, coarsely chopped 2 tablespoons
    Directions
    1. Preheat an oven to 425°F.
    2. Using 1 teaspoon of the butter, grease an 8- or 9-inch gratin dish or other shallow baking dish, then sprinkle it with 1 tablespoon of the sugar. Arrange the fruit in the dish.
    3. In a bowl, combine the egg, milk, 1 tablespoon of sugar, and salt and whisk together. When well-mixed, gradually whisk in the flour.
    4. Pour this cream-like batter over the fruit. Sprinkle the remaining 3 tablespoons of sugar, butter, and almonds over the top.
    5. Bake until the batter is set, the butter melted, and the fruit cooked through, about 12-15 minutes. Let stand about 10 minutes before cutting into wedges to serve.

    Diabetic ExchangeFruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0Diabetic 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.

    SourceCalifornia Tree Fruit Agreement

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