Diabetes Self-Management Recipes

Our recipes are low in fat and sodium and list carbohydrate and other nutrition info so you can fit them into your diabetes meal plan.

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Orange pecan whole wheat scones

Preparation time: 18 minutes
Baking time: 15 minutes

1/2 cup all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 packed tablespoons plus 1 teaspoon brown sugar
1 teaspoon freshly grated orange peel
2 tablespoons margarine, softened
1/4 cup orange juice
3/4 cup plus 1 1/2 tablespoons reduced-fat buttermilk
1/4 cup chopped pecans
Nonstick cooking spray

Preheat the oven to 425°F. In a medium mixing bowl, combine flours, 1 1/2 packed tablespoons brown sugar, and orange peel. Cut in margarine with a fork until the mixture forms a dry crumbly dough. Stir orange juice and 3/4 cup buttermilk together in a small bowl and slowly add to crumbly dough, mixing with a wooden spoon until a sticky dough forms. Fold in chopped pecans. Spray a baking sheet with nonstick cooking spray. With floured hands, divide dough into 9 equal portions. Form each portion of dough into a triangle and place on baking sheet. Mix 1 1/2 tablespoons buttermilk and 1 teaspoon brown sugar in a small mixing bowl. With a pastry brush, brush the tops of the scones with a small amount of the buttermilk mixture. Place in the oven and bake for approximately 15 minutes until the scones are golden and cooked through. Remove and serve immediately.

Nutrition Facts

Per Serving:
  Calories: 160
  Carbohydrate: 25 g
  Protein: 5 g
  Fat: 5 g
  Saturated fat: 1 g
  Sodium: 152 mg
  Fiber: 3 g
 
Exchanges per serving: 1 1/2 starch, 1 fat
Carbohydrate choices: 1 1/2

 

  

2007-09-12

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