Someone wrote to me privately asking for diabetic breads, scones, muffins
etc. Here is one I have not tried. Anyone else have any to share??
* Exported from MasterCook *
Cranberry Scones, Diabetic
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Diabetic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 C All-Purpose Flour -- Sifted, Unbleached
3 Tbsp Cornstarch
1 Tbsp Baking Powder
1 Tsp Salt
1/4 Tsp Ground Cinnamon
2 Tbsp Unsalted Butter -- Cold
1 Lg Egg -- Or
1/4 C Liquid Egg Substitute
1/2 C Nonfat Plain Yogurt
2 Tbsp Canola Oil
1/2 C Skim Milk
1/3 C Granulated Sugar
1/2 C No-Sugar-Added Dried Cranberries -- Or
No-Sugar-Added Dried Cherries
Position rack in the center of the oven. Preheat oven to 425F (220C), Gas
Mark 7. Line a baking sheet with parchment paper. In a bowl, combine the
flour, cornstarch, baking powder, salt, and cinnamon. Using a pastry
blender or your fingers, work in butter, creating coarse flakes.
In another large bowl, whisk together egg, yogurt, oil, milk, and sugar,
reserving 1 tablespoon (12 g) of the sugar for later. Add the flour mixture
and cranberries. Mix until just combined. Do not overmix.
Drop by heaping spoonfuls into 12 mounds onto prepared baking sheet.
Sprinkle with reserved 1 tablespoon (12 g) granulated sugar. Bake for 12 to
15 minutes, until golden. Cool slightly on a rack before serving warm.
Per scone: 195 calories (23% calories from fat), 4 g protein, 5 g total fat
(1.5 g saturated fat), 33 g carbohydrates, 1 g dietary fiber, 23 mg
cholesterol, 335 mg sodium
Diabetic exchanges: 2 carbohydrate (bread/starch), 1 fat
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