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Low Fat Dried Fruit Scones

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)72.3653
Energy (kCal)2347.7273
Carbohydrates (g)442.5022
Total fats (g)29.4994
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°. | 2. Coat cookie sheet with non-stick spray. | 3. In a large bowl, combine first 6 ingredients. | 4. Cut into dry ingredients the plum puree and cold margarine with pastry blender until mixture resembles coarse crumbs. | 5. Add yogurt and mix until just blended. | 6. Stir in dried fruit. | 7. On a floured surface, roll or pat dough to 3/4 inch thickness. | 8. Cut out with a 2 1/2 to 3 inch biscuit cutter, rerolling scraps as needed. | 9. NOTE: The less you handle the dough the better so be sure to get as many as possible the first time. | 10. Arrange on cookie sheet, spacing 2 inches apart. | 11. Brush with beaten egg white and sprinkle with sugar. | 12. Bake in the center of the oven for about 15 minutes or until golden brown and springy to the touch. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 2 1/2 cups 1445.7 316.5135 23.5025 5.609
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    baking powder 1 tablespoon 7.314 3.8226 0.0 0.0
    salt 1/4 teaspoon - - - -
    cinnamon 1/2 teaspoon - - - -
    plum puree 1/4 cup 201.7333 0.0 44.88 1.1333
    margarine 2 tablespoons 202.75799999999998 0.2538 0.2538 22.701
    nonfat plain yogurt 8 ounces 201.7333 0.0 44.88 1.1333
    craisins 1/2 cup chopped 201.7333 0.0 44.88 1.1333
    egg white 1 beaten 17.16 0.2409 3.597 0.0561
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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