From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!
Delicate pears, pecans and maple flavor make these scones really special. Our makeover of this tender, flaky breakfast pastry uses reduced-fat cream cheese, canola oil and just a touch of butter to replace 1 1/2 sticks of butter. The addition of rolled oats and whole-wheat pastry flour boosts fiber and enhances the nutty flavor. For more fruit intensity, serve with pear butter.
1 dozen scones
Active Time: 30 minutes
Total Time: 1 hour
Low calorie | Low cholesterol | Low sodium | Healthy weight | View Complete Nutrition Guidelines»
Per serving: 233 calories; 12 g fat (3 g sat, 5 g mono); 9 mg cholesterol; 29 g carbohydrates; 5 g protein; 3 g fiber; 204 mg sodium; 101 mg potassium.
2 Carbohydrate Serving
Exchanges: 2 starch, 2 fat
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