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Baack to From the Garden
Back to Pumpkin & Winter Squash
"Try it, you'll like it !:
Ingredients:
1 cup, minus 1 Tbsp, all-purpose flour
2 tsp baking powder
1 tsp granulated sugar
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/2 cup pumpkin puree
1 Tbsp plus 2 tsp reduced calorie margarine, melted
Procedure:
Preheat oven to 375 F and spray a baking sheet with nonstick baking spray. Set aside. In a small bowl, combine
flour, baking powder, sugar and spices. In a larger bowl, combine pumpkin and melted margarine, mixing well. Stir
in the flour mixture, to make a soft dough. Lightly spray a work surface with nonstick baking spray and roll out
the dough to 1.2 inch thick. Using a 2 inch cookie cutter, cut out 10 scones, rerolling the dough if needed. Place
scones 1 1/2 inches apart on cookie sheet and bake for 12 to 15 minytes or until lightly browned.
Serving Size:1/10 of recipe,or 1 scone contains approximately
60 calories, 11 g carbohydrates, 2 g protein, 1 g fat, 0 mg choleserol, 90 mg sodium
Diabetic Exchanges - 1 bread/starch
10 servings
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