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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Biscuits/sc, Breads 6 Servings

INGREDIENTS

3/4 c Reduced fat Bisquick®
3 T Whole wheat flour
1 T Butter Buds®, sprinkles
1/4 t Fresh thyme leaves, chopped
2 T Finely chopped softened sun
dried tomatoes
1/3 c Lowfat ricotta cheese
2 T Liquid egg substitute, mixed
with
1 T Skim milk
1/8 t Dijon mustard
1 t Olive oil

INSTRUCTIONS

Preheat oven to 425F.  In a medium bowl, combine bisquick, flour,
butter buds, thyme leaves  and tomatoes. Add the ricotta; using a fork
or a pastry cutter, stir  until crumbly. Make a well in the center.
Combine the egg and milk.  Pour half into the bowl. Add the dijon and
the oil to the milk in the  bowl. Fold to moisten; the dough will form
a ball; add more milk  mixture if necessary. Set aside to rest for 10
to 15 minutes, if  desired. Divide the dough into six pieces. Pat into
biscuit shapes  with your hands. Place on a sprayed cookie sheet. Bake
15 to 18  minutes. Serve hot.  Lots of flavor. Great with soup. Tested
by kitpath@earthlink.net [Per  Serving - Calories 101; Fat 2G (22%cff);
Cholesterol 6mg; 15g carbs;  1g fiber]  Recipe by: Hanneman: Oct 1998
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on  Oct
16, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 181
Calories From Fat: 147
Total Fat: 16.8g
Cholesterol: 59.5mg
Sodium: 143.4mg
Potassium: 201mg
Carbohydrates: 6.8g
Fiber: 1g
Sugar: 2.4g
Protein: 2g


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