Blueberry-Oat Scones with Flaxseeds
Start the day off right by enjoying these flaky scones made with oats, yogurt, blueberries, and flaxseeds. Spread them with light or fat-free cream cheese or low-sugar preserves.
Source: Diabetic Living Magazine
Tips: To toast flaxseeds, place in a small dry skillet over medium heat. Cook and stir until the seeds are fragrant and begin to pop.
If using sugar substitutes, choose from Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition per scone with substitute: same as below, except 133 calories, 19 g carbohydrate; Exchanges: 1 starch // carb choice: 1
Serving Size:1 scone
148 calories; protein 3.8g; carbohydrates 22.1g; dietary fiber 1.7g; sugars 6.8g; fat 5.1g; saturated fat 2.6g; cholesterol 10.5mg; vitamin a iu 130IU; vitamin c 1.6mg; folate 51.2mcg; calcium 54.6mg; iron 1mg; magnesium 20.4mg; potassium 100.2mg; sodium 133mg.
1 1/2 starch, 1 fat