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    Orange-Pecan Scones

    Source of Recipe

    �Diabetic Cooking Magazine� � 2000
    Exchanges
    Yield: 12

    2-1/2 c. flour
    Sugar substitute (Splenda) equivalent to 1/2 c. sugar
    1 T. baking powder
    1 tsp. baking soda
    1/2 tsp. salt
    1/4 c. Prune Puree� (See �Make Your Own� section)
    2 T. cold margarine
    1 container (8 oz.) nonfat lemon yogurt
    2 T. frozen orange juice concentrate, thawed
    Grated peel of 1 orange
    1/4 c. chopped pecans, toasted

    Coat baking sheet with nonstick cooking spray. In a large bowl, combine the first 5 ingredients. Cut in Prune Puree and margarine with pastry blender until it resembles coarse crumbs.

    Add the next 3 ingredients; mix just until blended. Stir in pecans. Turn dough out onto floured surface and knead 2 or 3 times. Pat into an 8-inch circle and cut into 12 equal wedges.

    Place wedges on prepared baking sheet, spacing 2-in. apart. Bake at 400-F for 15-20 minutes or until lightly browned and springy to the touch. Serve warm or at room temperature.

    Nutritional Analysis: One scone equals: 155 calories�4 gm fat (1 gm saturated)�4 gm protein�26 gm carbohydrate�0 cholesterol�1 gm fiber�358 mg sodium ++++ Exchanges: 2 starch�1/2 fat

 

 

 


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