Recipe By :Cooking Light, June 1995, page 102
Serving Size : 5 Preparation Time :0:06
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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2/3 cup all-purpose flour
1/4 cup yellow cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon chilled stick margarine
cut into small pieces
2 tablespoons golden raisins
1/3 cup low-fat buttermilk
1 egg -- lightly beaten
Vegetable cooking spray
Combine the first 6 ingredients in a bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles fine meal. Add the raisins, and toss well.
Combine buttermilk and egg, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky).
Spoon dough evenly into 5 mounds on a baking sheet coated with cooking spray. Bake at 375 degrees for 18 minutes or until golden. Yield: 5 scones (serving size: 1 scone).
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Per serving: 168 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 30g Carbohydrate; 38mg Cholesterol; 270mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Serving Ideas : Serve warm.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 26420 0 0
[This message has been edited by SueC (edited 08-29-1999).]
Recipe By :Cooking Light, June 1995, page 123
Serving Size : 12 Preparation Time :0:06
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1 cup sifted cake flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled stick margarine
cut into small pieces
3/4 cup frozen cranberries -- thawed and halved
2 teaspoons grated orange rind
3/4 cup plain nonfat yogurt
Vegetable cooking spray
2 teaspoons sugar
Combine first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add cranberries and orange rind; toss well. Add yogurt, stirring just until dry ingredients are moistened (dough will be sticky).
Turn the dough out onto a lightly floured surface, and with floured hands, knead 4 or 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.
Cut dough into 12 wedges (do not separate the wedges). Sprinkle 2 teaspoons sugar over the dough.
Bake at 450 degrees for 12 minutes or until golden. Yield: 1 dozen (serving size: 1 scone).
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Per serving: 153 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g Protein; 29g Carbohydrate; trace Cholesterol; 223mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates
Recipe By :Cooking Light, Nov/Dec 1994, page 198
Serving Size : 12 Preparation Time :0:06
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
7 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled margarine
cut into small pieces
1/2 cup dried tart cherries
1/2 cup nonfat buttermilk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 egg -- lightly beaten
Vegetable cooking spray
1 egg white -- lightly beaten
1 tablespoon sugar
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add cherries; toss well.
Combine buttermilk and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky).
Turn dough out onto a lightly floured surface, and with floured hands, knead 4 to 5 times. Pat the dough into an 8-inch circle on a baking sheet coated with cooking spray.
Cut dough into 12 wedges, cutting into but not through dough. Brush with egg white, and sprinkle with 1 tablespoon sugar.
Bake at 400 degrees for 18 minutes or until golden. Yield: 1 dozen (serving size: 1 scone).
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Per serving: 157 Calories (kcal); 4g Total Fat; (25% calories from fat); 3g Protein; 26g Carbohydrate; 16mg Cholesterol; 217mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
Recipe By :Cooking Light, Jan/Feb 1995, page 106
Serving Size : 10 Preparation Time :0:15
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup unprocessed wheat bran
1/4 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons chilled stick margarine
cut into small pieces
2/3 cup chopped pitted dates
2/3 cup vanilla low-fat yogurt
2 egg whites -- lightly beaten
Vegetable cooking spray
Combine first 8 ingredients in a bowl; cut in margarine with a pastry blender until the mixture resembles coarse meal. Add dates; toss well. Add yogurt and egg whites, stirring just until dry ingredients are moistened (dough will be sticky).
Turn dough out onto a lightly floured surface; with floured hands, knead lightly 3 to 4 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough.
Bake at 350 degrees for 25 minutes or until loaf sounds hollow when tapped. Yield: 10 scones.
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Per serving: 193 Calories (kcal); 4g Total Fat; (18% calories from fat); 5g Protein; 36g Carbohydrate; 1mg Cholesterol; 433mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Starbucks coffee and pastries are a must for anyone living in Washington state. A local newspaper published a scone recipe from Starbucks' new cookbook, and I modified it to come up with this low-fat version. -- Carole Berkoff, Lynnwood, Washington.
Nutr. Assoc. : 0 0 1595 0 0 0 0 0 0 0 0 0 0 0
Recipe By :Cooking Light, Jan/Feb 1993, page 88
Serving Size : 12 Preparation Time :0:15
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine
chilled and cut into small pieces
8 ounces vanilla low-fat yogurt
Vegetable cooking spray
1/4 cup strawberry or raspberry spread -- no-sugar-added
2 tablespoons finely chopped pecans
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add yogurt to dry ingredients, stirring just until dry ingredients are moistened. (Dough will be sticky.)
Turn dough out onto a lightly floured surface; with floured hands, knead 4 to 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through dough; make a small slit in center of each wedge. Place 1 teaspoon strawberry spread on top of each slit; sprinkle with pecans. Bake at 400 deg for 13 minutes or until golden. Yield: 1 dozen (serving size: 1 scone).
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Per serving: 159 Calories (kcal); 4g Total Fat; (22% calories from fat); 3g Protein; 28g Carbohydrate; 1mg Cholesterol; 227mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates
Recipe By :Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 154
Serving Size : 8 Preparation Time :0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
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3/4 cup dried tart cherries
1/4 cup boiling water
1 3/4 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chilled stick margarine -- cut in small pieces
2 tablespoons vegetable shortening
1/3 cup plain nonfat yogurt
1/4 cup evaporated skimmed milk
1 teaspoon vanilla extract
1/4 teaspoon butter extract
Vegetable cooking spray
1 egg white -- lightly beaten
2 teaspoons sugar
Combine cherries and boiling water in a bowl; cover and let stand 10 minutes or until softened. Drain and set aside. Combine flour, 1/3 cup sugar, cornmeal, baking powder, and salt in a large bowl; cut in the margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine cherries, yogurt, milk, and extracts, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky). Pat the dough with floured hands into an 8-inch round cake pan coated with cooking spray. Brush egg white over surface of dough, and sprinkle with 2 teaspoons sugar. Bake at 425 degrees for 20 minutes or until a wooden pick inserted in center comes out clean.
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Per serving: 229 Calories (kcal); 6g Total Fat; (25% calories from fat); 5g Protein; 37g Carbohydrate; trace Cholesterol; 246mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
Recipe By ieting With The Dutches by Sarah Ferguson
Serving Size : 12 Preparation Time :0:00
Categories : @ SENT 6/99 Breakfast Rolls & Coffeecakes
Suzanne C. Ww Forum
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter -- cut into bits
1/2 cup miniature chocolate chips
3 tablespoons orange juice
1. Preheat the oven to 400 degrees F. Lightly spray a baking sheet with
nonstick cooking spray. 2. In a large bowl, whisk the flour, sugar,
baking powder and salt. With a pastry blender or a large fork, cut in the
butter to make coarse crumbs. (Tip: Make sure butter is well chilled to
produce the flakiest texture.) Stir in the chocolate chips. Mix in the
orange juice to form a dough. 3. Turn out the dough on a floured
surface. Pat or roll into a 9" circle about 1/2" thick. With a 2 1/2"
fluted biscuit cutter, cut out 12 scones, pushing the dough scraps
together for the last few, if necessary. Transfer the scones to the
baking sheet. Bake until golden brown, about 12 minutes. Cool on wire
racks.
Serving Size (1 scone) According to the cookbook: Per Serving: 168
Calories, g Fat, g Fiber Weight Watcher Points: 4
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Per serving: 124 Calories (kcal); 2g Total Fat; (16% calories from fat); 2g Protein; 25g Carbohydrate; 0mg Cholesterol; 175mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Recipe By :Company's Coming Light Recipes - Jean Paré
Serving Size : 16 Preparation Time :0:00
Categories : Suzanne C.
Amount Measure Ingredient -- Preparation Method
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2 c all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
2 tbsp granulated sugar
1/4 tsp salt
2 tbsp margarine
3/4 c 1% low-fat milk
1 tbsp white vinegar
Measure first 6 ingredients into bowl. Cut in margarine until crumbly.
Combine the milk and vinegar in a separate container.
Add sour milk. Stir just until a soft ball forms. Divide into 4 equal
balls. Now divide each ball into 4 pieces. Arange on ungreased baking
sheet. Bake in 425°F oven for about 10 to 15 minutes until risen and
browned. Makes 16 scones.
Recipe By :Pillsbury's Healthy Baking
Serving Size : 30 Preparation Time :0:00
Categories : Deb K. June 99
Reg 6 Suzanne C.
Amount Measure Ingredient -- Preparation Method
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2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup butter
2/3 cup to 3/4 cup buttermilk
1/2 cup chopped walnuts
Heat oven to 375F. Grease cookie sheets. In large bowl, combine flour,
sugar, baking powder, salt and baking soda; blend well. Using fork or
pastry blender, cut in butter until mixture resembles coarse crumbs. Add
buttermilk and walnuts; stir just until dry ingredients are moistened.
Drop by heaping teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375F for 9 to 12 minutes or until light golden brown. Immediately
remove from cookie sheets. Serve warm.
Recipe By : WW New Complete Cookbook
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
1 cup plain nonfat yogurt
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. In a large bowl, combine 1 cup of the flour with the yogurt; blend until very smooth. Sprinkle with the sugar; cover loosely with plastic wrap or a damp towel and let stand in a warm, draft-free place at least 4 hours or overnight.
2. Preheat the oven to 425. In a medium bowl, combine the remaining 1 cup of flour, the baking powder, baking soda, and salt. Stir into the yogurt mixture.
3. Spray a baking sheet with nonstick cooking spray; lightly sprinkle a work surface with flour. Turn out the dough; pat into an 8" x 6" rectangle. Cut into 16 pieces; place the biscuits 1" apart on the baking sheet. Bake 10 minutes; reduce the oven temperature to 400. Bake until golden brown, about 10 minutes longer. Serve hot.
Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Rolls & Coffeecakes
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Bisquick reduced fat baking mix
1/4 cup pourable Sugar Twin
1/4 cup raisins
1/4 cup unsweetened orange juice
2 tablespoons no-fat sour cream
1. Preheat oven to 425 degrees F. Spray a baking sheet with butter-flavored cooking spray. Reserve 2 tablespoons Bisquick. In a large bowl, combine remaining baking mix, 2 tablespoons Sugar Twin and raisins. Add orange juice and sour cream. Mix gently just to combine. Sprinkle reserved baking mix on a large piece of aluminum foil. Place dough on prepared aluminum foil. Carefully pat dough into an 8-inch round. Lightly spray top with butter-flavored spray and evenly sprinkle remaining 2 tablespoons Sugar Twin over top. Cut into 8 wedges. Place wedges on prepared baking sheet. Bake for 8 to 14 minutes. Serve hot. Serves 8.
Serving size (1 wedge)
According to the newsletter:
Per serving: 105 Cal, 1g Fat, 2g Pro, 22g Carb, 262mg Sod, 29mg Calc, 1g Fib
Healthy Exchanges: 1 Bread, 1/3 Fruit, 3 Opt. Cal.
Diabetic Exchanges: 1 Starch/Carbohydrate, 1/2 Fruit
Weight Watcher Points: 2
NOTES : Submitted by Carolyn - Baltimore on 10/7/1999 to the Healthy Exchanges Website. MC formatted by Pamela S. on //2000. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.
Recipe By : Crazy Plates Cookbook
Serving Size : 8 Preparation Time :10:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 Cups All-Purpose Flour
1/3 Cup Packed Brown Sugar
2 Tsp Baking Powder
3/4 Tsp Baking Soda
1 Cup Buttermilk
2 Tbsp Buttermilk
1/3 Cup Cranberries -- Sweetened
2 Tbsp Butter -- Melted
2 Tsp Grated Orange Peel
1/2 Tsp Vanilla
1 Egg
1/2 Tsp Salt
Preheat the oven to 400 degrees - Spray a large baking sheet with non-stick spray and set aside.
In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together buttermilk, cranberries, butter, orange zest and vanilla. Add wet ingredients to dry ingredients. Stir until a soft dough is formed. Turn dough out onto a lightly floured surface. Divide into 2 pieces. Shape each piece into a ball. Roll out or pat dough to 3/4 inch thick circles, about 6 inches in diameter. Transfer dough onto baking sheet. using a sharp knife cut each circle into 6 wedges. Do not separate them
To make the glaze, lightly beat egg and 1 tablespoon of water in a small bowl. Brush glaze lightly over top of dough (you will use less than 1/2 of it).
Bake for 15 to 17 minutes - until scones are puffed up and golden.
Serve warm or cold with coffee or tea for best results (good for dunking!)
WW Nutritional Info: Per each scone
197.9 Calories
4.0 Fat
0.2 Fiber
4 points each
NOTES - If you use fat free buttermilk the points could be lowered. I didn't have the info in my Mastercook to check it!
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If I make biscuits, my husband eats one then I have to deal the rest. I do much better with single servings so I ran Bisquicks low fat biscuit recipe through Mastercook and this is what came up. It worked just fine and it was nice to have a fresh hot biscuit for breakfast. Well worth 2 points!!
Biscuit for One
1/4 cup Reduced Fat Bisquick
1 Tablespoon (plus 1/2 teaspoon skim milk
Mix in a small bowl and turn out onto a small square of foil that has been lightly sprayed with Pam. Place this on a cookie sheet and put ina 450 degree oven for 7 minutes.
121 calories, 2 fat, 1 gr. fiber 2 points
Southern Biscuits yields 12 biscuits at 2.5 pts per biscuit
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey,
that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Scones and Biscuits
ieting With The Dutches by Sarah Ferguson
