Jumbo Peanut Butter Scones
Low Fat Recipe
1/2 cup vanilla fat free yogurt
2 tablespoons reduced-fat peanut butter
1-1/4 cups packaged biscuit mix
2 to 3 teaspoons sugar
Preheat the oven to 400-degrees. In a medium bowl stir together the yogurt and peanut butter. Stir in the baking mix.
On a baking sheet pat dough with floured fingers to form a 5-inch circle about 3/4-inch thick. Cut into six wedges. Sprinkle with sugar. Bake in the 400-degree oven about 15 minutes or until light brown. Serve warm.
Recipe makes 6 servings
Calories: 144; Total Fat: 4g; Saturated fat: 1g; Cholesterol: 1mg; Sodium: 340mg; Carbohydrate: 21g; Fiber: 1g; Protein: 4g
Bonus Recipe: Banana Peanut Butter Toast
Mix 1-tablespoon creamy peanut butter and 1-teaspoon honey in small bowl until well blended. Stir in 1/3 cup Post Grape-Nuts cereal. Spread peanut butter mixture evenly onto one toasted whole grain bread slice. Top with 1/4 medium banana, sliced. Recipe makes one serving.
Nutritional Information: Calories: 340, Fat: 10g (sat 2g), Cholesterol: 0mg, Sodium: 410mg, Carbohydrates: 59g, Fiber: 8g, Sugars: 20g, Protein: 11g