| CRANBERRY CORNMEAL SCONES- 3 points 1/2 cup dried cranberries 1 1/3 cups all-purpose flour 2/3 cup cornmeal 1/2 cup sugar 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/4 cup margarine 1/4 cup plain nonfat yogurt 3 tbs. skim milk 1 egg, lightly beaten cooking spray 1 egg white, lightly beaten and 1 tsp. sugar to brush on top Preheat oven to 375 degrees F. Lightly spray baking sheet with cooking spray Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large mixing bowl. Cut the margarine into the flour mixture with a pastry blender or 2 knives until the mixture becomes like coarse crumbs. Stir in the dried cranberries. Alternatively, you can do this in the food processor. Just put the mixture into a large bowl before you add the cranberries. Combine the yogurt, milk and egg. Add to the flour mixture, stirring just until the dry ingredients are moistened. Turn the dough onto a lightly floured surface and knead a few times. Shape the dough into an 8-inch round and place on the baking sheet. Brush with the egg white and sprinkle with 1 tsp. sugar. Cut into 8 wedges. Bake 20 minutes or until lightly browned. Place on wire rack to cool. Cut each section in half to make 16 servings. Each serving is 3 points. |
| SCONES- 2 points 3 tbs. margarine 2 cups all-purpose flour 1 tbs. sugar 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup skim milk 1/4 cup raisins 2 tsp. grated orange zest 2 tbs. additional flour for rolling out dough butter-flavored cooking spray Preheat oven to 450 degrees F. Spray a cookie sheet generously with butter flavored cooking spray. In a food processor, cut the margarine into the 2 cups of flour until it resembles coarse crumbs. Add the sugar, baking powder, baking soda and salt. Process until just blended. Add the milk and process just until the dry ingredients are moistened. Stir in the raisins and the orange zest. If the dough doesn't hold together, add a little more skim milk, 1 tsp. at a time, until you can gather it into a ball. Roll out the dough to 1/2 inch thickness on a board lightly floured with the additional 2 tbs. flour. Cut into rounds with a 2 1/2 inch cookie cutter or slice with a knife into 16 triangles. Place on the prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Serve warm. These can be frozen or kept refrigerated in an airtight container. Reheat in the microwave for about 20 seconds. Good plain or you can put jam or light cream cheese on them (don't forget to add the points if you embelish them!!) Makes 16 scones, 2 points each. |
| Breads |
| Fat Free Banana Bread Source of Recipe BCB Board List of Ingredients 1 1/2 cups all-purpose flour 3/4 cup white sugar 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 2 egg whites 1 cup banana, mashed 1/4 cup applesauce Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. 2. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan. 3. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing. 12 servings at 2 points each |
| Hush Puppy Muffins Source of Recipe Unknown List of Ingredients 1/4 cup yellow cornmeal(not self-rising or cornmeal mix) 2 tbsp all purpose flour 1/4 tsp salt 1/8 tsp baking soda dash of ground red pepper 2 tbsp finely chopped onion 2 tbsp low fat buttermilk 1 1/2 tsp vegetable oil 1 large egg butter flavored cooking spray 1. Preheat oven to 425. 2. combine first 5 ingredients in a bowl; make a well in center of mixture. combine onion, buttermilk, oil and egg; stir well. Add to cornmeal mixture, stirring just until moist. 3. Divide batter evenly among 6 (1 3/4 inch) miniature muffin cups coated with cooking spray. bake at 425 for 13 mins. or until golden. Remove from pan immediately. Yield: 6 muffins ( serving size 3 muffins) Points: 4 Diabetic exchanges: 2 starch, 1 fat. Per serving: cal 198, pro 6.5g, fat 7.7g, carb 24.5g, fib 0.9g, chol 124mg, iron 1.6mg,sod 465mg, calc 102mg. |
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