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

Posted by Filus (My Page) on
Tue, Feb 19, 02 at 14:38

ORANGE-PECAN SCONES
‘Diabetic 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 Puree…(See ‘Make 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 calories…4 gm fat (1 gm saturated)…4 gm protein…26 gm carbohydrate…0 cholesterol…1 gm fiber…358 mg sodium ++++ Exchanges: 2 starch…1/2 fat


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Here is the 'Prune Puree' for above recipe

PRUNE PUREE
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.


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