Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 3/4 c. Reduced fat Bisquick
- 3 Tbsp. whole wheat flour
- 1 Tbsp. Butter Buds sprinkles
- 1/4 tsp fresh thyme leaves minced
- 2 Tbsp. finely minced softened sun dry tomatoes
- 1/3 c. lowfat ricotta cheese
- 2 Tbsp. liquid egg substitute mixed with
- 1 Tbsp. skim lowfat milk
- 1/8 tsp dijon mustard
- 1 tsp extra virgin olive oil
Direcciones
- Preheat oven to 425F.
- In a medium bowl, combine Bisquick, flour, butter buds, thyme leaves and tomatoes. Add in the ricotta; using a fork or possibly a pastry cutter, stir till crumbly. Make a well in the center. Combine the egg and lowfat milk. Pour half into the bowl. Add in the dijon and the oil to the lowfat milk in the bowl. Fold to moisten; the dough will form a ball; add in more lowfat milk mix if necessary.
- Set aside to rest for 10 to 15 min, if you like. Divide the dough into six pcs. Pat into biscuit shapes with your hands. Place on a sprayed cookie sheet. Bake 15 to 18 min. Serve warm.
- Lots of flavor. Great with soup.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 6 servings | |
| Calories 128 | |
| Calories from Fat 59 | 46% |
| Total Fat 6.68g | 8% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 233mg | 10% |
| Potassium 78mg | 2% |
| Total Carbs 13.04g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.99g | 1% |
| Protein 4.02g | 6% |
