| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 1 | T | Lemon juice |
| 2 | t | Cornstarch |
| 6 | Pears, peel core | |
| thinly sliced | ||
| 16 | oz | Cranberry sauce, whole |
| 1 | t | Ground cinnamon |
| Lemon biscuits, below -or- | ||
| 1 | 8-oz refrigerated | |
| biscuits cut in 1/2 | ||
| Lemon zest, for garnish | ||
| 2 | c | Flour, all-purpose |
| 1/2 | c | Sugar, or substitute |
| 1 | T | Baking powder |
| 1/4 | t | Salt, or substitute |
| 1 | Egg beaters 99% egg | |
| substitute or substitute | ||
| 1/3 | c | Nonfat milk |
| 1 | t | Lemon peel, grated |
INSTRUCTIONS
From: reggie@netcom.com (Reggie Dwork) (COLLECTION) Date: Tue, 1 Mar 1994 20:11:48 GMT Recipe By : Woman's World Magazine Jan. 1994 LEMON BISCUITS: In bowl combine flour, sugar, baking powder and salt. Stir in egg, milk and lemon peel until just combined. On floured surface knead then roll out to 1/2" thick. Cut out biscuits using 2" star or biscuit cutter. Repeat with scraps. Preheat oven to 425 deg F. Lightly spray nonstick cooking spray on 2 qt shallow casserole or glass baking dish; set aside. In lg bowl combine lemon juice and cornstarch. Add pears; toss to coat well. Stir in cranberry sauce and cinnamon. Spoon mixture into prepared dish. Arrange biscuits around edge of fruit mixture in overlapping fashion. Bake 25 - 30 min until fruit is tender and biscuits are golden. Garnish. NOTES : Cal 439.4, Fat 1.1 g, Carbs 103.9 g, Protein 7.2 g, Sodium 268 mg, Dietary Fiber 4.7 g, CFF 2.3%. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 342
Calories From Fat: 5
Total Fat: <1g
Cholesterol: <1mg
Sodium: 369.6mg
Potassium: 93.3mg
Carbohydrates: 80.7g
Fiber: 2.2g
Sugar: 46.2g
Protein: 5g