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E−Cookbooks Diabetic Recipe Sampler
In a large bowl, combine the first 5 ingredients. Cut in the margarine
until the mixture resembles coarse crumbs. Stir in the milk and sour
cream to make a soft dough. On a lightly floured surface, knead the
dough 2 minutes. Press to a 3/4−inch thickness. With a 2 1/2−inch
round cookie cutter, cut into 12 biscuits.
Spray a cookie sheet with nonstick cooking spray. Place the biscuits
on the cookie sheet 1 inch apart. Bake for 10 to 12 minutes, or until
the tops are golden brown. Cool on a wire rack.
To serve, split the shortcakes in half. Spoon 1 tablespoon whipped
topping onto the bottom half of each shortcake. Top with approximately
2
tablespoons sliced berries. Replace the tops. Arrange the remaining
berries on top of each shortcake. Makes 12 servings.
Diabetic exchanges: 1 starch, 1/2 fruit, 1 fat
Per serving (1 shortcake with berries and whipped topping):
1
1
50 calories, 3g protein, 26g carbohydrate, 4g fat, 1g saturated fat,
mg cholesterol, 65mg sodium
SHRIMP SCAMPI
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