| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Diabetic, Breads/bm |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Margarine |
| 1/2 |
c |
Lowfat milk |
INSTRUCTIONS
Combine the dry ingredients in a mixing bowl. Cut in the margarine
with a fork or pastry blender. Add the milk. Stir to make a soft
dough.
Roll out on a lightly floured surface until 1/2 inch thick. Cut into
biscuit shapes. (Or divide dough in 12 balls, roll in your hands and
pat lightly to flatten.)
Place on an ungreased baking sheet. Bake at 425 F for 12 to 15
minutes or until lightly browned.
1 biscuit - 109 calories, 1 bread exchange, 1 fat exchange 15 grams
carbohydrate, 2 grams protein, 4 grams fat 152 mg sodium, 37 mg
potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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