Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Low Fat Gingerbread Scones with Lemon Breakfast Cream
1/4 cup sugar
1 3/4 cups flour
3/4 cup oats
4 teaspoons baking powder
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/3 cup margarine
1/3 cup skim milk
1/3 cup currants
2 egg whites
2 tablespoons molasses
Lemon Breakfast Cream
3/4 cup part-skim ricotta cheese
2 tablespoons frozen lemonade concentrate
Preheat oven to 425 degrees. Reserve 1 teaspoon of the sugar and combine remaining sugar with next seven ingredients, mixing well. Cut in margarine until mixture is crumbly. In separate bowl, combine milk, egg whites, molasses and currants. Combine all ingredients until just moistened. Turn dough out onto a lightly floured surface and knead gently 5 to 10 times. Pat dough into a 3/4" thickness. Cut with 2 1/2" biscuit cutter into 10 scones (or pat into a circle and cut into 10 pie shaped wedges). Place on an ungreased cookie sheet. Sprinkle tops with reserved sugar. Bake 9 to 11 minutes or until golden brown.
Combine ricotta cheese and lemonade concentrate in blender or food processor. Serve with warm scones.
12 servings.
Calories 228 Fat..8 g Carbs 32 g Sodium 255 mg Fiber..0 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
