Fat-Free Pumpkin and Raisin Biscuits - 16.1g Carbs, 2.8g Fiber, 2.2g Sugar
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If you want to make the dough itself a little sweeter, substitute
agave nectar for a couple tablespoons of the soy milk. Or, if you
want sweetness without calories, try adding a little stevia or your
favorite sweetener to the batter.
2 cups white whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/4 cup raisins
1/2 cup pumpkin (canned or cooked, pureed, and drained)
1/2 cup plain soy milk (plus additional, as needed)
1 Tbsp lemon juice
Preheat oven to 425 degrees F and lightly oil a non-stick baking sheet.
Mix the dry ingredients together well (flour through raisins). Add the
pumpkin and mix until crumbly (do not overmix). Combine the soymilk and
lemon juice and add it, stirring until a soft dough forms. If all flour
is not moistened, add additional soymilk a teaspoon at at time until
dough forms a ball.
Turn out the dough onto a well-floured surface and sprinkle the top
lightly with flour. Roll out about 3/4 inch thick. Using a 1 1/2-2-inch
wide biscuit cutter or glass dipped in flour, press straight down without twisting to cut into 12-15 biscuits.
Place the biscuits, sides lightly touching, on the oiled sheet. Bake
until tops are lightly browned, 9-11 minutes. Serve hot.
Servings: 14
Yield: 12-15
Nutrition per Serving:
75 Calories, 5 Calories from Fat, <1g Total Fat, 0mg Cholesterol, 203.7mg Sodium, 123.2mg Potassium, 16.1g Carbs, 2.8g Fiber, 2.2g Sugar, 2.9g Protein
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