recipe: orange-pecan scones...lf w/ exchanges

FilusFebruary 19, 2002


ÂDiabetic Cooking Magazine  2000

Diabetic Exchanges

Yield: 12

2-1/2 c. flour

Sugar substitute (Splenda) equivalent to 1/2 c. sugar

1 T. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 c. Prune PureeÂ(See ÂMake Your Own section)

2 T. cold margarine

1 container (8 oz.) nonfat lemon yogurt

2 T. frozen orange juice concentrate, thawed

Grated peel of 1 orange

1/4 c. chopped pecans, toasted

Coat baking sheet with nonstick cooking spray. In a large bowl, combine the first 5 ingredients. Cut in Prune Puree and margarine with pastry blender until it resembles coarse crumbs. Add the next 3 ingredients; mix just until blended. Stir in pecans. Turn dough out onto floured surface and knead 2 or 3 times. Pat into an 8-inch circle and cut into 12 equal wedges. Place wedges on prepared baking sheet, spacing 2-in. apart. Bake at 400-F for 15-20 minutes or until lightly browned and springy to the touch. Serve warm or at room temperature.

Nutritional Analysis: One scone equals: 155 caloriesÂ4 gm fat (1 gm saturated)Â4 gm proteinÂ26 gm carbohydrateÂ0 cholesterolÂ1 gm fiberÂ358 mg sodium ++++ Exchanges: 2 starchÂ1/2 fat

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Fat Replacement for Baking

Combine 1-1/3 c. (8 oz.) pitted prunes and 6 T. of hot water in food processor or blender. Pluse on and off until prunes are finely chopped and smooth. Store leftovers in a covered container and refrigerate for up to 2 months.

    Bookmark   February 19, 2002 at 2:43PM
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