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Title: Low-Fat Scones
Yield: 8 Servings
Ingredients
2 c flour
1 tb baking powder
1 1/2 tb sugar
1/4 c imperial lite margarine
3/4 c fleischmann's egg beaters
1/4 c skim milk
1 ts lemon or orange peel
1/2 c raisins
1/3 c powdered sugar
1/8 ts vanilla
1 ts evaporated skim milk
Instructions
Date: Thu, 13 Jun 1996 16:33:18 -0600
From: Christine Maggard
This is out of a cookbook called Real People Cookin' Low Fat by Kathy M.
Walton, Ph.D & LynnetteM. Yerbury, CPA, MBA from Salt Lake Community
College in Salt Lake City, Utah.
Preheat oven to 400 degrees. Spray a round cake pan with PAM. In a large
mixing bowl, combine the flour, baking powder and sugar. Add the margarine
and work it into the flour with a fork until evenly distributed. In a
medium mixing bowl, combine the egg beaters, milk and lemon peel. Beat with
a mixer for about four minutes or until fluffy. Make a well in the center
of the flour mixture and pour in the egg mixture. Combine with a mixer or
wooden spoon. Add the raisins and stir them into the batter.
On a floured bread board, work the batter into an even, circular shape the
size of the pan. Place the batter into the pan and using a knife, cut into
eight wedges. Place in the oven and bake for 25 minutes or until brown.
Combine the powdered sugar, vanilla, and milk to form a glaze, and drizzle
over the scones when removed from the oven. Serve.
Variations: Instead of the glaze top with a sprinkle of cinnamon and
sugar, or drizzle with honey.
Note: These make a great breakfast, brunch, or afternoon tea delight!
Preperation time: 15 minutes plus baking time, Number of Servings: 8
Nutritional Information per serving: Calories: 210 Protein Grams: 6.1 Fat
Grams: 3.2 Carbohydrate Grams: 39.5 Cholesterol Mgs: 0.0
Sodium Mgs: 222.0 Percent Fat: 13.5%
EAT-L DIGEST 12 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Title: Low-Fat Scones
Yield: 8 Servings
Ingredients
2 c flour
1 tb baking powder
1 1/2 tb sugar
1/4 c imperial lite margarine
3/4 c fleischmann's egg beaters
1/4 c skim milk
1 ts lemon or orange peel
1/2 c raisins
1/3 c powdered sugar
1/8 ts vanilla
1 ts evaporated skim milk
Instructions
Date: Thu, 13 Jun 1996 16:33:18 -0600
From: Christine Maggard
This is out of a cookbook called Real People Cookin' Low Fat by Kathy M.
Walton, Ph.D & LynnetteM. Yerbury, CPA, MBA from Salt Lake Community
College in Salt Lake City, Utah.
Preheat oven to 400 degrees. Spray a round cake pan with PAM. In a large
mixing bowl, combine the flour, baking powder and sugar. Add the margarine
and work it into the flour with a fork until evenly distributed. In a
medium mixing bowl, combine the egg beaters, milk and lemon peel. Beat with
a mixer for about four minutes or until fluffy. Make a well in the center
of the flour mixture and pour in the egg mixture. Combine with a mixer or
wooden spoon. Add the raisins and stir them into the batter.
On a floured bread board, work the batter into an even, circular shape the
size of the pan. Place the batter into the pan and using a knife, cut into
eight wedges. Place in the oven and bake for 25 minutes or until brown.
Combine the powdered sugar, vanilla, and milk to form a glaze, and drizzle
over the scones when removed from the oven. Serve.
Variations: Instead of the glaze top with a sprinkle of cinnamon and
sugar, or drizzle with honey.
Note: These make a great breakfast, brunch, or afternoon tea delight!
Preperation time: 15 minutes plus baking time, Number of Servings: 8
Nutritional Information per serving: Calories: 210 Protein Grams: 6.1 Fat
Grams: 3.2 Carbohydrate Grams: 39.5 Cholesterol Mgs: 0.0
Sodium Mgs: 222.0 Percent Fat: 13.5%
EAT-L DIGEST 12 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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