Banana Breakfast Scones
- 2 cups Arrowhead Mills all-purpose baking mix or light baking mix (Bisquick light)
- 2 egg whites or 1 Tablespoon Energ-G egg replacer + 1/4 cup water
- 2 tablespoons sweetener (fructose, sugar, Fruit source granular)
- 1/2 cup mashed very ripe banana (1 medium)
- 1/4 cup currants
- 1/2 teaspoon cinnamon
1/4 teaspoon allspice
Preheat oven to 425. Combine all ingredients and mix well. Turn out onto a floured surface, pat and form into a circle. Using a knife dipped in water, cut into eight wedges. Place each wedge on baking sheet. Brush top with a little soy milk and bake for 10 minutes or until browned.
Yield: 8 servings
Per Scone (weight 2 ounces): Calories 150; Fat 2 g; Saturated fat 0 g; Cholesterol 0 mgs; Sodium 360 mgs; Carbohydrate 29 g; Dietary fiber 1 g; Sugar 8 g; Protein 3 g; Vitamin A 0 REs; Vitamin C 9 mg; Calcium 40 mg; Iron 1 mg.
This recipe is 12 percent fat.
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