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Ingredientes
- 1/4 c. Sugar
- 1/8 tsp Cloves
- 1 3/4 c. Flour
- 1/3 c. Margerine
- 3/4 c. Oats (uncooked)
- 1/3 c. Skim lowfat milk
- 4 tsp Baking pwdr
- 1/3 c. Currants or possibly raisins
- 1 tsp Ginger
- 2 x Egg whites, slightly beaten
- 1/2 tsp Cinnamon
- 2 Tbsp. Molasses
- 1/4 tsp Nutmeg LEMON CREAM
- 3/4 c. Ricotta cheese (part-skim)
- 2 Tbsp. Lemonade, thawed concentrate
Direcciones
- Heat oven to 425 degrees. Reserve 1 tsp. of sugar; combine remaining sugar with next seven ingredients, mixing well. Cut in margarine till crumbly. Add in combined lowfat milk, currants, egg whites and molasses, mixing just till moistened. Turn out onto lightly floured surface, knead gently 5 - 10 times. Pat dough to 3/4-inch thickness. Cut with 2-1/2-inch heart-shaped or possibly round biscuit cutter. Place on ungreased cookie sheet. Sprinkle tops with reserved 1 tsp. sugar. Bake 9 to 11 min or possibly till golden.
- Place ricotta cheese and lemonade concentrate in blender or possibly food processor; cover. Blend on high or possibly process till smooth. Serve with hot scones.
- Makes 10.
- VARIATION: For thinner cream consistency, add in 1/2 c. low-fat lemon yogurt.
- Oats "It's the Right Thing To Do Recipe Contest Winners" 1990
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 10 servings | |
| Calories 203 | |
| Calories from Fat 26 | 13% |
| Total Fat 2.98g | 4% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 529mg | 22% |
| Potassium 211mg | 6% |
| Total Carbs 37.63g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 10.98g | 7% |
| Protein 6.81g | 11% |
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