Hello Henrietta,
Are you going to invited me to join in with you and the family? Well I will fly 
right a way . ehehehehehehe  How are you and Dan doing?
Addison 

O. Addison Gethers
e-mail address : [EMAIL PROTECTED] or [EMAIL PROTECTED]
window live messenger: [EMAIL PROTECTED] aim: durangoadd64 skype: cowboys62 
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  ----- Original Message ----- 
  From: Dan Brewer 
  To: [email protected] 
  Sent: Saturday, November 01, 2008 3:18 PM
  Subject: {dbilg} Re: Fw: [Low Fat Good Cooking] DIABETIC BLUEBERRY CRUMBLE


  Wow Gwen,
  That sounds real good and real easy.  I am having a friend come next week. I 
think I will give it a try.

  How are things?
  HenriettaAt 01:38 PM 11/1/2008, you wrote:



    Gwen From Wichita, KS
    ----- Original Message ----- 
    From: Richard Lee Holbert 
    To: Richard Lee Holbert 
    Sent: Saturday, November 01, 2008 11:49 AM
    Subject: [Low Fat Good Cooking] DIABETIC BLUEBERRY CRUMBLE

    DIABETIC BLUEBERRY CRUMBLE

    Makes: 2-1/2 cups (5 Servings)

    Source: The New Family Cookbook for People with Diabetes
    Via The Diabetic Gourmet Daily Recipe Mailer

    INGREDIENTS

    2/3 cup graham cracker crumbs
    2 tablespoons sugar
    1/2 tablespoon ground cinnamon
    2 tablespoons margarine
    2 cups fresh blueberries

    DIRECTIONS

    Preheat the oven to 350 degrees F. Prepare an 8-inch-round
    baking dish with butter-flavored nonstick pan spray.
    In a small bowl, combine the crumbs, sugar, and cinnamon.
    Cut in the margarine with a fork or pastry blender until
    the mixture is crumbly.
    Place the berries in a prepared baking dish. Cover with
    the crumb mixture. Bake 30 minutes. Serve warm.

    Nutritional Information Per Serving: (1/2 cup)

    Calories: 164, Fat: 6g, Cholesterol: 0mg, Sodium: 159mg,
    Carbohydrate: 26g, Dietary Fiber: 2g, Sugars: 13g, Protein: 2g

    Diabetic Exchanges: 1 Starch, 1/2 Fruit, 1 Fat

    3 WW Points

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9:36 AM
  Henrietta
  ~I wish you enough~

  




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